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Creamy Chicken Enchilada Soup

Warm, creamy, and full of Mexican flavor, this soup is quick to make and very comforting. It tastes like a warm enchilada in a bowl, perfect for busy nights or cold days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken to save time.
  • 4 cups chicken broth
  • 1 cup heavy cream For a lighter option, use half-and-half.
  • 1 can (10 oz) enchilada sauce
  • 1 cup corn kernels
  • 1 cup black beans, drained and rinsed
  • 1 cup diced tomatoes
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin Adjust to taste.
  • 1 teaspoon chili powder Adjust to taste.
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

Preparation
  1. In a large pot over medium heat, sauté the onion and garlic until translucent.
  2. Add the shredded chicken, chicken broth, and enchilada sauce; bring to a simmer.
  3. Stir in the heavy cream, corn, black beans, diced tomatoes, cumin, and chili powder.
  4. Season with salt and pepper to taste, and let the soup simmer for about 15-20 minutes.
  5. Serve hot, garnished with fresh cilantro and lime wedges.

Notes

To store, let the soup cool to room temperature. Store in an airtight container in the fridge for up to 3–4 days, or freeze for up to 3 months. Reheat gently on the stove, stirring to prevent the cream from separating.