Chicken Enchilada Soup

This chicken enchilada soup is a hearty, flavorful meal loaded with shredded chicken, beans, and a creamy, cheesy broth bursting with bold Mexican-inspired flavors. Easy to make and perfect for weeknights!

Ingredients:

• 1 lb cooked shredded chicken (rotisserie works great)
• 2 cups chicken broth
• 1 can (14 oz) red enchilada sauce
• 1 can (14 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes with green chilies

For the Soup Base:

• 1 cup frozen corn
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• ½ tsp cumin
• 1 cup shredded cheddar or Mexican blend cheese
• ½ cup heavy cream

Instructions:

1. Sauté Aromatics: In a large pot, sauté onion and garlic over medium heat until softened, about 3-5 minutes.
2. Simmer the Soup: Add chicken broth, enchilada sauce, black beans, tomatoes, corn, chili powder, and cumin. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Add Chicken and Cream: Stir in shredded chicken and heavy cream. Simmer for another 5 minutes to heat through.
4. Finish with Cheese: Gradually add the shredded cheese, stirring constantly, until melted and creamy.
5. Serve: Ladle into bowls and top with your favorite garnishes, like tortilla strips, avocado, sour cream, or fresh cilantro.

This creamy, cheesy enchilada soup is bursting with flavor and makes for a satisfying, easy-to-make dinner!

Nutrition (Per Serving):

• Calories: 320 kcal
• Carbohydrates: 18g
• Protein: 27g
• Fat: 16g
  • Saturated Fat: 8g
• Sodium: 820mg
• Fiber: 5g
• Sugar: 3g