Chicken Enchilada Soup Recipe (Print Version)
# Ingredients:
→ Soup Base
01 -
1 tablespoon olive oil
02 -
1 medium onion, diced
03 -
2 cloves garlic, minced
04 -
1 teaspoon ground cumin
05 -
1 teaspoon chili powder
06 -
½ teaspoon smoked paprika
07 -
4 cups chicken broth
08 -
1 can (10 oz) enchilada sauce
09 -
1 can (15 oz) black beans, drained and rinsed
10 -
1 cup corn (frozen or canned)
11 -
2 cups shredded cooked chicken
12 -
1 can (14.5 oz) diced tomatoes (optional with green chilies)
13 -
1 cup heavy cream (or half-and-half)
14 -
Salt and pepper to taste
15 -
Fresh cilantro, for garnish
→ Optional Toppings
16 -
Shredded cheese
17 -
Sour cream
18 -
Avocado
19 -
Lime wedges
# Instructions:
01 -
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
02 -
Stir in the minced garlic along with the cumin, chili powder, and smoked paprika. Cook for another minute until fragrant.
03 -
Pour in the chicken broth and enchilada sauce, bringing it all to a gentle simmer.
04 -
Add the black beans, corn, shredded chicken, and diced tomatoes. Stir everything together and let the soup simmer for about 15-20 minutes to allow flavors to blend.
05 -
Lower the heat and gently stir in the heavy cream. Keep the soup warm but avoid boiling. Season to taste with salt and pepper.
06 -
Serve hot, garnished with fresh cilantro and any optional toppings like shredded cheese, sour cream, avocado, or lime wedges.
# Notes:
01 -
For a lighter option, substitute the heavy cream with half-and-half or coconut milk.
02 -
If you don't have enchilada sauce, blend some tomato sauce with chili powder and cumin as a substitute.
03 -
For a vegetarian version, use vegetable broth instead of chicken broth and omit the chicken.
04 -
This soup keeps well as leftovers and may taste even better the next day.