Creamy Chicken Enchilada Soup

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 pound cooked chicken breast, shredded

2 cups chicken broth

1 cup heavy cream

1 cup corn (fresh, frozen, or 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

to taste salt

to taste pepper

1 cup shredded cheese (cheddar or Mexican blend)

to garnish fresh cilantro, chopped

for serving tortilla chips

Directions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce to the pot. Mix well to combine.

Season the soup with ground cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and let it cook for 15-20 minutes, stirring occasionally.

Once the soup is thickened and heated through, remove from heat. Stir in the shredded cheese until melted and creamy.

Serve the soup hot, garnished with fresh cilantro and tortilla chips on the side.

Nutrition

• Calories: 360 kcal