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CREAMY CHICKEN ENCHILADA SOUP

Creamy chicken enchilada soup in bowl with tortilla chips and cilantro
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A cozy one-pot delight featuring tender shredded chicken in a creamy enchilada sauce with corn and black beans. Ready in under 30 minutes with deep flavors.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound cooked chicken breast, shredded (about 3 cups)
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup corn (fresh, frozen, or drained canned)
  • 2 cups black beans, drained and rinsed
  • 1 can (10 oz) red enchilada sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Salt to taste
  • Pepper to taste
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro, chopped for garnish
  • Tortilla chips for serving

Instructions

  1. Heat olive oil in large pot over medium heat. Add diced onion and cook 5 minutes until soft and translucent with golden edges.
  2. Stir in minced garlic and cook 60 seconds until fragrant, stirring constantly to prevent browning.
  3. Add shredded chicken, chicken broth, heavy cream, corn, drained black beans, and enchilada sauce. Stir to combine.
  4. Add cumin, chili powder, smoked paprika, salt, and pepper. Stir spices throughout liquid. Start light with salt.
  5. Increase heat to medium-high to bring to simmer. Reduce to medium-low and cook 15-20 minutes, stirring occasionally, until soup thickens and flavors meld.
  6. If too thin, simmer uncovered 5 more minutes. Soup will thicken more as it cools.
  7. Take pot completely off heat to prevent cheese from becoming grainy.
  8. Stir in shredded cheese gradually while stirring continuously until completely melted and smooth.
  9. Taste and add more salt, pepper, or lime juice as needed.
  10. Ladle into bowls and top with fresh cilantro. Serve with tortilla chips on side.

Notes

  • One rotisserie chicken yields about 3 cups shredded meat, perfect for this recipe.
  • Mexican cheese blend with Monterey Jack melts smoother than straight cheddar.
  • Frozen corn can be added directly without thawing.
  • Always remove from heat before adding cheese to prevent graininess.
  • Freeze soup base without cream and cheese for up to 3 months. Add dairy when reheating.

Nutrition

Find it online: https://www.benefitiany.com/creamy-chicken-enchilada-soup/