Chicken Enchilada Soup
A warm and hearty soup that combines the rich flavors of traditional enchiladas with a comforting bowl of goodness. Quick and easy to make, it’s perfect for family dinners or casual gatherings.
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded For a healthier option, use skinless chicken breast.
- 1 can (15 oz) enchilada sauce Ensure it's gluten-free if needed.
- 1 can (15 oz) black beans, drained and rinsed Can substitute with kidney beans.
- 1 can (15 oz) corn, drained Frozen corn can be used as an alternative.
- 1 can (14.5 oz) diced tomatoes Use fire-roasted for extra flavor.
- 4 cups chicken broth Vegetable broth works for a vegetarian option.
- 1 cup heavy cream Coconut milk for dairy-free.
- 1 medium onion, diced Yellow onion recommended.
- 2 cloves garlic, minced Fresh garlic enhances flavor.
- 1 tsp cumin
- 1 tsp chili powder Adjust according to spice preference.
- Salt and pepper to taste
Toppings
- Tortilla chips for serving
- Shredded cheese for topping Use cheddar or Monterey Jack.
- Sour cream for topping Greek yogurt can be used as a substitute.
- Fresh cilantro for garnish
Instructions
Preparation
- Start by gathering all your ingredients to streamline the cooking process. Shred the cooked chicken, dice the onion, and mince the garlic.
Cooking
- In a large pot, heat a bit of oil over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 3 to 5 minutes.
- Add shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, and chicken broth. Stir well to combine.
- Sprinkle in cumin, chili powder, salt, and pepper to taste. Stir and bring to a simmer.
- Allow the soup to simmer for about 15 minutes.
- Stir in heavy cream and heat through for another few minutes.
- Taste and adjust the seasoning if necessary.
- Ladle the soup into bowls and garnish with tortilla chips, shredded cheese, sour cream, and fresh cilantro.
Notes
Make ahead for a busy weeknight! Great for meal prep and filling as leftovers.