Chicken Enchilada Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
4 cups chicken broth
02 -
1 medium onion, diced
03 -
1 teaspoon ground cumin
04 -
1 tablespoon olive oil
05 -
½ teaspoon smoked paprika
06 -
2 cloves garlic, minced
07 -
1 teaspoon chili powder
08 -
1 can (10 oz) enchilada sauce
09 -
1 can (15 oz) black beans, rinsed and drained
10 -
2 cups cooked chicken, shredded
11 -
1 cup corn (use frozen or canned)
12 -
1 can (14.5 oz) diced tomatoes (optional, with green chilies)
13 -
1 cup heavy cream (you can use half-and-half instead)
14 -
Salt and pepper as needed
15 -
Fresh cilantro for topping
→ Optional Toppings
16 -
Lime wedges
17 -
Avocado
18 -
Sour cream
19 -
Shredded cheese
# Instructions:
01 -
Warm up some olive oil in a big pot over medium heat. Toss in the diced onion and cook it for about five minutes or until it's soft and clear.
02 -
Sprinkle in the garlic, chili powder, cumin, and smoked paprika. Cook everything for another minute, letting it release its aroma.
03 -
Pour in the enchilada sauce and chicken broth. Stir gently, and let it all come to a slow simmer.
04 -
Mix in the black beans, tomatoes, corn, and shredded chicken. Let it simmer on low for 15-20 minutes to let all the flavors come together.
05 -
Turn the heat down and stir in the heavy cream gently. Don't let it boil. Sprinkle in salt and pepper to your liking.
06 -
Ladle the soup into bowls while it's still warm. Top with fresh cilantro and any extras like avocado, cheese, or a squeeze of lime.
# Notes:
01 -
Use half-and-half or coconut milk instead of heavy cream if you want to lighten it up.
02 -
No enchilada sauce? Mix tomato sauce with a bit of cumin and chili powder to make your own.
03 -
If you'd rather skip the meat, swap the chicken broth for veggie broth and leave the chicken out.
04 -
This dish tastes even better the next day, so save some for leftovers!