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Chicken Enchilada Soup: 40-Minute Creamy Heaven

chicken enchilada soup
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This chicken enchilada soup is a warm and hearty meal. You can make it in one pot. It combines chicken, enchilada sauce, and cheese for a rich flavor.

Ingredients

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  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 4 cups chicken broth
  • 1 can (10 oz) red enchilada sauce
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (4 oz) diced green chiles
  • 2 cups cooked shredded chicken
  • 1 cup frozen corn
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste
  • Optional toppings: sour cream, tortilla strips, avocado

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic. Cook until soft, about 3 minutes.
  2. Stir in cumin and chili powder. Cook for 1 minute.
  3. Pour in chicken broth, enchilada sauce, diced tomatoes, and green chiles. Bring to a boil.
  4. Reduce heat to low. Add shredded chicken, corn, and black beans. Simmer for 15 minutes.
  5. Stir in shredded cheddar cheese until melted. Add salt and pepper to taste.
  6. Serve hot. Garnish with cilantro and your favorite toppings.

Notes

  • You can use rotisserie chicken for faster prep.
  • For a thicker soup, blend 1 cup of the soup before adding cheese.
  • Store leftovers in the fridge for up to 4 days.

Nutrition

Find it online: https://www.recipekitchenhub.com/chicken-enchilada-soup-recipe/