Description
Creamy chicken enchilada soup made with shredded chicken beans corn and enchilada sauce in a rich and comforting creamy broth.
Ingredients
1 tablespoon olive oil
1 onion diced
3 cloves garlic
1 pound shredded chicken
2 cups chicken broth
1 cup heavy cream
1 cup corn
2 cups black beans
1 can enchilada sauce
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
Salt and pepper
1 cup shredded cheese
Cilantro
Tortilla chips
Instructions
1. Heat oil in pot.
2. Cook onion until soft.
3. Add garlic and cook briefly.
4. Add chicken broth cream corn beans and sauce.
5. Season with spices.
6. Simmer 15 to 20 minutes.
7. Stir in cheese until melted.
8. Serve with cilantro and chips.
Notes
Use rotisserie chicken for convenience.
Adjust spice level to taste.
Add cream after reheating if freezing.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican