Creamy Chicken Enchilada Soup (Printable Version)
A rich mix of shredded chicken, spicy enchilada sauce, beans, and creamy broth simmered to perfection.
# Ingredients Required:
→ Produce
01 -
1 medium onion, diced
02 -
3 cloves garlic, minced
03 -
1 cup corn, fresh, frozen, or canned
04 -
to garnish fresh cilantro, chopped
→ Proteins
05 -
450 grams cooked chicken breast, shredded
06 -
480 grams black beans, drained and rinsed
→ Dairy
07 -
240 milliliters heavy cream
08 -
115 grams shredded cheddar or Mexican blend cheese
→ Pantry
09 -
1 tablespoon olive oil
10 -
480 milliliters chicken broth
11 -
283 grams red enchilada sauce (one 10 oz can)
12 -
1 teaspoon ground cumin
13 -
1 teaspoon chili powder
14 -
1 teaspoon smoked paprika
15 -
to taste salt
16 -
to taste black pepper
→ Garnish and Serving
17 -
tortilla chips, for serving
# Guide to Cooking:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes.
02 -
Stir in minced garlic and cook for 1 minute until fragrant.
03 -
Add shredded chicken, chicken broth, heavy cream, corn, black beans, and red enchilada sauce. Stir well to combine.
04 -
Season with ground cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and cook for 15 to 20 minutes, stirring occasionally.
05 -
Remove from heat and stir in shredded cheese until melted and creamy.
06 -
Ladle hot soup into bowls, garnish with fresh cilantro, and serve with tortilla chips on the side.
# Extra Suggestions:
01 -
For best flavor, allow the soup to simmer gently and stir occasionally to prevent sticking.