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Creamy Chicken Enchilada Soup

This warm, creamy soup is quick to make using simple pantry ingredients, perfect for weeknight dinners and leftovers.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken to save time.
  • 1 can (10 oz) red enchilada sauce Can use green enchilada sauce for a different flavor.
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 4 cups chicken broth
  • 1 cup heavy cream Stir in last and heat gently to keep smooth.
  • 1 tsp cumin
  • 1 tsp garlic powder
  • to taste Salt and pepper Add slowly as enchilada sauce can be salty.
  • as needed Chopped cilantro for garnish
  • as needed Shredded cheese for topping For a cheesier twist, add extra cheese.

Method
 

Preparation
  1. In a large pot, combine the cooked chicken, enchilada sauce, black beans, corn, and chicken broth.
  2. Bring to a simmer over medium heat.
  3. Stir in the heavy cream, cumin, and garlic powder.
  4. Season with salt and pepper to taste.
  5. Simmer for about 10-15 minutes until heated through.
Serving
  1. Serve hot in bowls topped with shredded cheese and chopped cilantro.
  2. Add crushed tortilla chips or a squeeze of lime if desired.
  3. Serve with warm tortillas or a simple green salad.
Storage
  1. Let the soup cool to room temperature.
  2. Put it in airtight containers and keep it in the refrigerator for up to 3 days.
  3. For longer storage, freeze in freezer-safe containers for up to 3 months.
  4. Thaw in the fridge overnight before reheating. Reheat on the stove over low heat until hot, stirring so the cream does not separate.

Notes

For variations, add diced green chiles or a chopped jalapeño for spiciness, or swap heavy cream for half-and-half for a lighter version.