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Chicken Enchilada Soup

A creamy, chicken-packed soup that is quick to prepare and sure to please the whole family, perfect for cozy dinner nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 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
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup chicken broth
  • 1 cup heavy cream For a silky texture
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 tsp chili powder For flavor
  • 1 tsp cumin For flavor
  • Salt and pepper to taste
  • Chopped cilantro for garnish Adds freshness

Method
 

Preparation
  1. In a large pot or Crock Pot, combine the shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
  2. If using a Stove Top, bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes. If using a Crock Pot, cook on low for 4-6 hours or high for 2-3 hours.
  3. Stir in the heavy cream and half of the cheese until melted and combined.
  4. Serve hot, garnished with the remaining cheese and chopped cilantro.

Notes

Store leftover soup in the fridge for 3-4 days or freeze for 2-3 months. Reheat on the stove or in the microwave, stirring occasionally.