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Chicken Enchilada Soup

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A comforting and creamy chicken enchilada soup packed with flavors of spices, shredded chicken, black beans, and corn.

Ingredients

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  • 2 cups cooked chicken, shredded
  • 1 can (10 oz) red enchilada sauce
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Shredded cheese and cilantro for garnish

Instructions

  1. Sauté the chopped onions and minced garlic in a large pot until they become translucent.
  2. Add the shredded chicken along with the enchilada sauce, chicken broth, drained black beans, and corn.
  3. Sprinkle in the cumin, chili powder, salt, and pepper, then bring the mixture to a gentle boil.
  4. Once boiling, reduce the heat and let the soup simmer for about 20 minutes.
  5. Stir in the heavy cream and keep it on the stove for an additional 5 minutes.
  6. Serve the chicken enchilada soup hot, garnished with shredded cheese and fresh cilantro.

Notes

Use rotisserie chicken for added flavor and time-saving. Adjust spices to preference.

Nutrition

Find it online: https://sousviderecipe.com/chicken-enchilada-soup-3/