Chicken Enchilada Soup
A creamy and spicy Chicken Enchilada Soup packed with shredded chicken, black beans, and corn, perfect for a cozy meal.
Ingredients
Main Ingredients
- 2 cups leftover cooked chicken, shredded Use any cooked chicken you have on hand.
- 1 can 10 oz enchilada sauce
- 1 can 15 oz black beans, rinsed and drained Use canned black beans for convenience.
- 1 can 15 oz corn, drained Canned or frozen corn can be used.
- 1 can 14.5 oz diced tomatoes, with juices
- 1 cup chicken broth Adjust quantity for desired thickness.
- 1 cup heavy cream Can be substituted with half-and-half for a lighter version.
- 1 cup shredded cheese (cheddar or Mexican blend) Feel free to use different cheeses.
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
Preparation
- In a large pot or crock pot, combine the shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, and chicken broth.
- Stir in the chili powder, cumin, salt, and pepper.
- If using a crock pot, set on low for 4-6 hours or high for 2-3 hours.
- For the stove top, bring to a simmer and cook for about 20-30 minutes, stirring occasionally.
- Stir in the heavy cream and cheese until melted and combined.
- Serve hot, garnished with chopped cilantro.
Notes
For storage, cool to room temperature, transfer to airtight containers, and refrigerate for up to 3-4 days. Alternatively, freeze for up to 3 months. Reheat on the stove or microwave when ready to eat.