Chicken Enchilada Soup
A delicious and comforting soup made with chicken, beans, corn, and enchilada sauce, perfect for busy nights or family dinners.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken You can use rotisserie chicken for convenience.
- 1 can black beans, drained and rinsed 15 oz can.
- 1 can corn, drained 15 oz can.
- 1 can enchilada sauce 10 oz can.
- 4 cups chicken broth Homemade or store-bought.
- 1 cup shredded cheese (cheddar or Mexican blend) Optional for topping.
- 1/2 cup heavy cream Optional for a creamier soup.
- 1 small onion, diced For flavor and texture.
- 2 cloves garlic, minced Fresh garlic for best flavor.
- 1 tsp cumin Adjust to taste.
- 1 tsp chili powder Adjust to taste.
- Salt and pepper to taste Season to preference.
Serving Suggestions
- Tortilla chips and avocado Optional for garnishing.
Instructions
Preparation
- In a large pot, heat some oil over medium heat and sauté the onion until translucent.
- Add the garlic and cook for another minute.
- Stir in the cooked chicken, black beans, corn, enchilada sauce, chicken broth, cumin, chili powder, salt, and pepper.
Cooking
- Bring to a simmer and let it cook for about 20 minutes.
- If using the crock pot, combine all ingredients and cook on low for 4-6 hours.
Finishing Touches
- Stir in the heavy cream and shredded cheese until melted and mixed well.
- Serve hot, garnished with tortilla chips and avocado if desired.
Notes
Let leftovers cool completely before storing in an airtight container. Refrigerate for up to 3 days or freeze (omit heavy cream and cheese for freezing).