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Chili’s Chicken Enchilada Soup

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A rich and hearty chicken enchilada soup, perfect for chilly nights and festive gatherings, blending creamy textures and bold flavors.

Ingredients

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  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 pound cooked chicken, shredded
  • 2 cups chicken broth
  • 1 can (10 oz) enchilada sauce
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup heavy cream
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Chopped cilantro for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and cook until translucent.
  3. Stir in the minced garlic and cook for another minute.
  4. Add the shredded chicken, chicken broth, enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper.
  5. Bring the mixture to a simmer and cook for about 10 minutes.
  6. Lower the heat and stir in the heavy cream and shredded cheese until melted and evenly mixed.
  7. Serve hot, garnished with chopped cilantro.

Notes

For a quicker prep, consider using rotisserie chicken. You can also adjust the spices according to taste.

Nutrition

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