Description
A hearty and flavorful soup inspired by chicken enchiladas, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 3 cups cooked, shredded chicken
- 1¼ cup enchilada sauce
- 1 can (15 ounce) black beans, drained and rinsed
- 2 cans (10 ounce) Rotel
- 1 can (15 ounce) corn
- ½ teaspoon chili powder
- 2 teaspoon cumin
- ½ cup corn flour
- 1 cup shredded cheddar, plus more for topping
- 6 ounces cream cheese, softened and cubed
- ½ teaspoon salt
- ½ teaspoon pepper
- Tortilla strips, sliced avocado, sour cream, and cilantro for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic. Cook until softened.
- Pour in chicken broth, enchilada sauce, shredded chicken, black beans, Rotel, and corn. Stir well.
- Season with chili powder, cumin, salt, and pepper.
- Whisk corn flour with a little water to make a slurry, then stir into the soup.
- Bring to a simmer and cook for 15 minutes.
- Add shredded cheddar and cream cheese, stirring until melted.
- Serve hot topped with tortilla strips, avocado, sour cream, and cilantro.
Notes
- For a spicier soup, use hot enchilada sauce.
- Rotisserie chicken works well for shredded chicken.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken enchilada soup, Mexican soup, easy soup recipe