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Creamy Chicken Enchilada Soup

This hearty soup combines tender chicken, zesty enchilada sauce, and rich cream for a comforting meal that's quick and easy to make—perfect for family dinners or chilly evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 can (10 oz) enchilada sauce
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup corn
  • 1 cup black beans, drained and rinsed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

Preparation
  1. In a large pot, sauté the diced onion and minced garlic until soft.
  2. Add the shredded chicken, enchilada sauce, chicken broth, corn, black beans, cumin, chili powder, salt, and pepper.
  3. Bring to a boil, then reduce heat and simmer for about 15 minutes.
  4. Stir in the heavy cream and heat through.
  5. Serve hot, garnished with fresh cilantro and lime wedges.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Use rotisserie chicken for faster preparation and adjust spices to your taste. For a thicker soup, reduce chicken broth. Vegetarian options available by substituting chicken with cooked lentils or additional beans.