Creamy Chicken Enchilada Soup
A warm, comforting soup with rich flavors, smooth texture, and packed with protein, easily customizable with your favorite toppings.
Ingredients
Main Ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced Adds sweetness and flavor
- 2 cloves garlic, minced For added aroma
- 4 cups chicken broth For a rich base
- 2 cups shredded cooked chicken Can use rotisserie chicken for convenience
- 1 can (15 oz) red enchilada sauce Choose mild or spicy based on preference
- 1 can (15 oz) black beans, drained and rinsed Can substitute with other beans
- 1 cup corn, frozen or canned Adds sweetness and texture
- 1 teaspoon cumin For added warmth
- to taste Salt and pepper For seasoning
Toppings
- Crispy tortilla strips For topping
- Sour cream For serving
- Green onions, chopped For garnish
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the chicken broth, shredded chicken, enchilada sauce, black beans, corn, cumin, and salt and pepper.
Cooking
- Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Serve hot, topped with crispy tortilla strips, a dollop of sour cream, and chopped green onions.
Notes
Store leftovers in an airtight container in the fridge for 3 to 4 days. For longer storage, freeze in individual portions and let cool before freezing. Thaw overnight in the fridge when ready to eat. Use fresh herbs for enhanced flavor.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 35gProtein: 24gFat: 12gSaturated Fat: 3gSodium: 800mgFiber: 8gSugar: 2g
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