Name: Creamy Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 pound cooked chicken breast, shredded; 2 cups chicken broth; 1 cup heavy cream; 1 cup corn (fresh, frozen, or canned); 2 cups black beans, drained and rinsed; 1 can (10 oz) red enchilada sauce; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; to taste salt; to taste pepper; 1 cup shredded cheese (cheddar or Mexican blend); to garnish fresh cilantro, chopped; for serving tortilla chips

Creamy Chicken Enchilada Soup

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Indulge in the comforting flavors of Creamy Chicken Enchilada Soup, a delightful dish that brings warmth and satisfaction to any table. This rich and creamy soup features tender shredded chicken mixed with hearty beans, sweet corn, and zesty enchilada sauce, all enveloped in a velvety broth. Perfect for cozy family dinners or quick weeknight meals, this recipe is both easy to prepare and versatile enough to customize with your favorite ingredients. Serve it with crispy tortilla chips and fresh cilantro for an extra burst of flavor. You’ll find yourself coming back for seconds!

Author: Sophie Lancaster
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 6
Category: Soup
Method: Stovetop
Cuisine: Mexican

Ingredients

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1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound cooked chicken breast, shredded
2 cups chicken broth
1 cup heavy cream
1 cup corn (fresh, frozen, or canned)
2 cups black beans, drained and rinsed
1 can (10 oz) red enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
to taste salt
to taste pepper
1 cup shredded cheese (cheddar or Mexican blend)
to garnish fresh cilantro, chopped
for serving tortilla chips

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Instructions

Heat olive oil in a large pot over medium heat. Sauté diced onion for 5 minutes until softened, then add minced garlic and cook for another minute.
Stir in shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce; mix well.
Season the soup with cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally.
Remove from heat and stir in cheese until melted.
Serve hot with fresh cilantro and tortilla chips on the side.

Nutrition

Serving Size: 1 cup (240g)
Calories: 360
Sugar: 5g
Sodium: 680mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 22g
Cholesterol: 80mg

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