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Chicken Enchilada Soup

A delicious and cozy Chicken Enchilada Soup that combines tender chicken, black beans, and a mix of spices for a hearty meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups shredded chicken Rotisserie chicken can be used for convenience.
  • 1 can black beans, drained and rinsed Canned beans save time.
  • 1 can diced tomatoes with green chilies Adds spice and flavor.
  • 4 cups chicken broth Homemade broth can enhance flavor.
  • 1 cup corn (frozen or canned) Can adjust based on preference.
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder Adjust to taste.
  • 1 teaspoon cumin
  • to taste Salt and pepper Season to your preference.
  • 1 cup heavy cream Can be omitted for a lighter version.
  • to serve Tortilla chips For serving.
  • to taste Shredded cheese For topping.
  • to taste Fresh cilantro For garnish.

Method
 

Cooking
  1. In a large pot, heat some oil over medium heat. Add the onion and garlic, and sauté until softened.
  2. Stir in the chili powder, cumin, salt, and pepper, cooking for another minute.
  3. Add the shredded chicken, black beans, diced tomatoes, chicken broth, and corn. Bring to a boil, then reduce heat and simmer for about 20 minutes.
  4. Stir in the heavy cream and heat through.
Serving
  1. Serve hot, topped with tortilla chips, shredded cheese, and fresh cilantro.
  2. Offer lime wedges on the side for an extra zing.

Notes

Let the soup cool before storing leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave until heated through. You can freeze the soup for up to 3 months.