Description
A comforting and delicious creamy chicken enchilada soup made with shredded chicken, black beans, and a blend of spices.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 4 cups chicken broth
- 1 can (10 oz) red enchilada sauce
- 1 cup heavy cream
- 1 cup corn (canned or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips for serving
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, heat some oil over medium heat. Add diced onions and minced garlic, and sauté until softened.
- Stir in the chicken broth, red enchilada sauce, shredded chicken, corn, black beans, cumin, chili powder, salt, and pepper. Bring to a simmer.
- Reduce heat and stir in the heavy cream, warming the soup through without boiling.
- Serve the soup hot, topped with tortilla chips, chopped cilantro, and lime wedges.
Notes
For thicker soup, allow it to simmer longer. Adjust spices according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg
Keywords: chicken soup, enchilada soup, creamy soup, comfort food