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Creamy chicken enchilada soup garnished with cilantro and lime

Creamy Chicken Enchilada Soup

A delicious and comforting one-pot soup filled with chicken, beans, and corn, perfect for chilly 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: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
  • 1 can enchilada sauce (10 oz)
  • 4 cups chicken broth Vegetable broth can be used for vegetarian version.
  • 1 cup heavy cream Can substitute with half-and-half or coconut milk.
  • 1 can black beans (15 oz) Make sure they are drained and rinsed.
  • 1 cup corn kernels
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • Tortilla strips for garnish
  • Shredded cheese for garnish

Method
 

Preparation
  1. In a large pot, sauté onion and garlic until translucent.
  2. Add shredded chicken, enchilada sauce, chicken broth, heavy cream, black beans, corn, cumin, chili powder, salt, and pepper.
  3. Bring to a simmer and cook for 20 minutes.
Serving
  1. Serve hot, garnished with tortilla strips and shredded cheese.

Notes

For additional spice, add diced jalapeños or red pepper flakes. You can add more vegetables like bell peppers or spinach for extra nutrition. Adjust thickness by adding more broth or cream as preferred.