Description
This Creamy Chicken Enchilada Soup is a comforting and flavorful dish that combines tender shredded chicken with a rich blend of enchilada sauce, black beans, corn, and creamy cheeses. Perfect for cozy evenings, this hearty soup delivers the delicious taste of classic enchiladas in a warm bowl that’s easy to prepare and sure to satisfy.
Ingredients
Scale
Main Ingredients
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 cup diced tomatoes
- 1 cup chicken broth
Dairy and Spices
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a large pot, combine the cooked shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, and chicken broth to start building the soup’s base.
- Heat Mixture: Warm the mixture over medium heat, stirring occasionally until heated through, to blend all flavors together.
- Add Cream Cheese: Add the cream cheese to the pot and stir continuously until it melts completely and creates a smooth, creamy texture.
- Incorporate Cheese and Spices: Mix in the shredded cheddar cheese, cumin, garlic powder, salt, and pepper to enhance flavor and richness.
- Simmer Soup: Allow the soup to simmer gently for about 10 minutes, stirring occasionally so it thickens slightly and flavors meld perfectly.
- Serve and Garnish: Serve the soup hot, garnished with additional shredded cheese or fresh cilantro if desired, to add extra flavor and a fresh touch.
Notes
- Use rotisserie chicken for convenience and added flavor if preferred.
- Adjust the amount of cumin and garlic powder according to your taste preference.
- For a spicier version, add chopped jalapeños or a dash of hot sauce.
- Serve with tortilla chips or warm tortillas for a complete meal experience.
- Can be stored in an airtight container in the refrigerator for up to 4 days.
