Ingredients
– 1 pound boneless, skinless chicken breasts
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (10 ounces) enchilada sauce
– 4 cups chicken broth
– 1 cup heavy cream
– 1 cup corn kernels (fresh or frozen)
– 1 can (15 ounces) black beans, drained and rinsed
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
– Shredded cheese (cheddar or Monterey Jack, for serving)
– Tortilla chips (for serving)
Instructions
Making Creamy Chicken Enchilada Soup is straightforward if you follow these steps:
1. Cook the Chicken: In a large pot, heat olive oil over medium heat. Add chicken breasts and cook until browned, about 5-7 minutes per side. Remove from pot and set aside.
2. Sauté Vegetables: In the same pot, add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for another minute until fragrant.
3. Add Spices: Stir in cumin, chili powder, paprika, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
4. Combine Ingredients: Pour in the enchilada sauce and chicken broth. Bring to a boil.
5. Shred Chicken: While the broth is heating, shred the cooked chicken using two forks. Return the shredded chicken to the pot.
6. Add Cream and Vegetables: Stir in the heavy cream, corn, and black beans. Reduce the heat to low and let simmer for 15 minutes, allowing flavors to meld.
7. Season to Taste: Add salt and pepper according to your preference.
8. Serve: Ladle the soup into bowls and top with shredded cheese, fresh cilantro, and tortilla chips for added crunch.
These simple steps will guide you to a delightful Creamy Chicken Enchilada Soup that will impress everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal
- Fat: 18g
- Protein: 25g