Chili’s Chicken Enchilada Soup
A cozy and hearty chicken enchilada soup packed with delightful flavors, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
- 1 lb cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Shredded cheese (your choice) for garnish
- Fresh cilantro, chopped for garnish
Instructions
- Combine the Base Ingredients: In a large pot, add the shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, and chicken broth. Stir the mixture well to combine all the ingredients evenly.
- Bring to a Boil: Place the pot over medium-high heat and bring the soup to a boil.
- Simmer: Once boiling, reduce the heat to low and let it simmer for about 20 minutes.
- Add Cream and Spices: Stir in the heavy cream, chili powder, cumin, salt, and pepper. Simmer for another 10 minutes.
- Serve and Garnish: Ladle the soup into bowls and top with shredded cheese and cilantro. Enjoy it hot!
Notes
Use leftover chicken to make preparation quicker. Adjust spiciness with a mild enchilada sauce or additional chili powder. You can blend a portion for a thicker soup.