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Chicken Enchilada Soup

A rich and creamy Chicken Enchilada Soup that's quick, easy, and perfect for busy weeknights. This one-pot wonder is family-friendly and budget-friendly.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 can (10 oz) enchilada sauce
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheese (cheddar or Mexican blend)
Spices and Seasoning
  • 1 tsp chili powder
  • 1 tsp cumin
  • to taste Salt and pepper
Garnish
  • to taste Chopped cilantro For garnish

Method
 

Preparation
  1. In a large pot or Crock Pot, combine the shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, and salt and pepper.
Cooking
  1. If using the Stove Top, bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes.
  2. If using a Crock Pot, cook on low for 4-6 hours or high for 2-3 hours.
  3. Stir in the heavy cream and half of the cheese until melted and combined.
  4. Serve hot, garnished with the remaining cheese and chopped cilantro.

Notes

Store leftovers in an airtight container in the fridge for about 3-4 days, or freeze for up to 3 months. For variations, try adding chopped vegetables, using vegan cheese, or swapping chicken for turkey or tofu.