Creamy Chicken Enchilada Soup

Hearty and Flavorful Creamy Chicken Enchilada Soup

Ingredients:

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 pound cooked chicken, shredded

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (10 oz) red enchilada sauce

4 cups chicken broth

1 cup heavy cream

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, for garnish

Tortilla chips, for serving

Directions:

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until the onion is translucent.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the shredded chicken, black beans, corn, enchilada sauce, chicken broth, heavy cream, cumin, chili powder, salt, and pepper to the pot.

Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally.

Once heated through, taste and adjust seasoning if necessary.

Stir in the shredded cheese until melted and well combined.

Serve hot, garnished with fresh cilantro and accompanied by tortilla chips for dipping.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 350 kcal | Servings: 6 servings