Easy Chicken Enchilada Soup Recipe for Busy Weeknights
This comforting and hearty chicken enchilada soup is one of those easy recipes perfect for weeknight dinners.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups cooked shredded chicken
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/4 cup chopped cilantro (optional)
- Tortilla strips or chips for topping (optional)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and garlic. Sauté until softened, about 3–4 minutes.
- Stir in the shredded chicken, cumin, paprika, chili powder, salt, and pepper.
- Pour in enchilada sauce, black beans, corn, and chicken broth. Stir well.
- Bring the mixture to a boil, then reduce heat and simmer for 15–20 minutes.
- Stir in heavy cream and cheddar cheese until the cheese is melted.
- Serve hot, topped with tortilla strips and chopped cilantro if desired.