Creamy Chicken Enchilada Soup
A delightful blend of traditional enchilada flavors combined with a creamy soup, perfect for cozy nights or impressing guests.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
- 1 can (10 oz) enchilada sauce
- 1 cup sour cream Use low-fat for a healthier option.
- 1 cup cream cheese Can use low-fat cream cheese.
- 1 can (15 oz) black beans, drained and rinsed Substitutes like pinto or kidney beans can be used.
- 1 cup corn Fresh, frozen, or canned corn works.
- 1 cup diced tomatoes
- 1 onion diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro and lime wedges for garnish
Instructions
Preparation
- In a large pot, sauté the onion and garlic until soft.
- Add in the shredded chicken, chicken broth, enchilada sauce, black beans, corn, diced tomatoes, chili powder, and cumin. Stir well.
- Bring to a simmer and cook for 15-20 minutes.
- Reduce heat and stir in sour cream and cream cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro and lime wedges.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat before serving.