Description
A hearty and flavorful chicken enchilada soup that combines rich creaminess with the robust spices of traditional enchiladas.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can corn, drained
- 1 10-ounce can red enchilada sauce
- 1 4-ounce can chopped green chilies
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons fresh cilantro, chopped (optional)
- for serving tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, ground cumin, chili powder, paprika, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.
- Pour in the chicken broth and bring to a gentle simmer.
- Add shredded chicken, black beans, corn, enchilada sauce, and green chilies. Stir well to mix.
- Reduce heat and let the soup simmer for 15-20 minutes.
- Stir in heavy cream and both cheeses. Continue stirring until the cheeses melt completely.
- Remove from heat and stir in chopped cilantro, if using.
- Serve hot with tortilla chips on the side.
Notes
- This soup is perfect for a cozy dinner.
- Feel free to adjust the spice levels according to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg