Creamy Chicken Enchilada Soup: An Amazing Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 3 garlic cloves, minced
– 1 pound cooked chicken, shredded
– 4 cups chicken broth
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (15 oz) diced tomatoes with green chilies
– 1 cup corn (frozen or canned)
– 2 cups heavy cream
– 1 tablespoon taco seasoning
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro, for garnish
– Tortilla strips, for garnish
– Shredded cheese, for serving (optional)
– Sliced avocado, for serving (optional)
– Lime wedges, for serving (optional)
Instructions
Creating Creamy Chicken Enchilada Soup is straightforward if you follow these simple steps:
1. Heat Oil: In a large pot over medium heat, add the olive oil.
2. Sauté Vegetables: Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute.
3. Add Chicken: Stir in the shredded chicken, coating it with the onion and garlic mixture.
4. Pour Broth: Slowly add the chicken broth, stirring to combine.
5. Incorporate Beans and Tomatoes: Add the black beans and diced tomatoes. Mix well and let it simmer for about 5 minutes.
6. Mix in Corn: Stir in the corn, heavy cream, taco seasoning, cumin, salt, and pepper.
7. Simmer: Allow the soup to simmer on low heat for an additional 10-15 minutes, stirring occasionally.
8. Taste and Adjust: Taste the soup and adjust the seasoning as necessary.
9. Serve: Once heated through, ladle the creamy soup into bowls.
These steps will guide you in creating this incredible soup effortlessly.
Nutrition
- Serving Size: 6
- Calories: 410 kcal
- Fat: 22g
- Protein: 24g