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Chicken Enchilada Soup

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A warm and creamy Chicken Enchilada Soup bursting with flavor, perfect for cozy nights in or gatherings with friends.

Ingredients

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

Instructions

  1. In a large pot over medium heat, sauté the chopped onion and minced garlic until soft.
  2. Add the shredded chicken, enchilada sauce, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper to the pot. Stir well to combine.
  3. Bring the mixture to a simmer and cook for about 10-15 minutes.
  4. Stir in the heavy cream and half of the shredded cheese, cooking until the cheese melts and the soup heats through.
  5. Serve hot, garnished with the remaining cheese and fresh cilantro.

Notes

For added depth, roast the spices before adding other ingredients. Adjust heat levels with jalapeños or hot sauce. Top with crushed tortilla chips or avocado slices.

Nutrition

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