Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (any color), diced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish (optional)
Instructions
- Prep ingredients: dice onion, mince garlic, chop bell pepper, and shred chicken.
- In a pot, heat olive oil and sauté onion and bell pepper until translucent, then add garlic and cook for 1 more minute.
- Add shredded chicken, chicken broth, and enchilada sauce; bring to a simmer for 5 minutes.
- Stir in black beans and corn, cooking for another 5 minutes.
- Add cumin, chili powder, and salt; simmer for 5 minutes.
- Reduce heat, stir in heavy cream, and cook for 2-3 minutes until heated through.
- Serve hot, garnished with cheese and cilantro if desired.
Notes
- For a spicier soup, add more chili powder or a diced jalapeño.
- This soup can be made ahead and reheated for easy meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Creamy Chicken Enchilada Soup, Chicken Soup, Comfort Food, Mexican Cuisine