Creamy Chicken Enchilada Soup
A creamy, hearty soup packed with shredded chicken, black beans, and vibrant spices—perfect for busy weeknight dinners and meal prep.
Ingredients
Protein and Base
- 2 cups Cooked chicken, shredded Use precooked chicken for convenience.
- 4 cups Chicken broth Vegetable broth can be used for a vegetarian option.
- 1 can Enchilada sauce
Creamy Ingredients
- 1 cup Sour cream
- 8 oz Cream cheese Can be substituted with a dairy-free option.
Filling Ingredients
- 1 can Black beans Rinsed and drained.
- 1 cup Corn Frozen or canned is acceptable.
- 1 can Diced tomatoes
- 1 medium Onion, diced
- 2 cloves Garlic, minced
Spices and Seasonings
- 1 tbsp Chili powder
- 1 tsp Cumin
- to taste Salt and pepper
Garnish
- 1 cup Cilantro, chopped For garnish.
- 2 pieces Lime wedges For garnish.
Instructions
Preparation
- Gather all ingredients and measure them out for easy access.
- Dice the onion and mince the garlic.
- Shred the cooked chicken if not using pre-shredded meat.
Cooking
- In a large pot, heat over medium heat and add the diced onion. Sauté for 3–4 minutes until translucent.
- Add the minced garlic and cook for an additional minute.
- Stir in the cooked chicken, chicken broth, enchilada sauce, black beans, corn, diced tomatoes, chili powder, cumin, and salt and pepper. Mix well.
- Bring the mixture to a simmer, cooking for about 10 minutes.
- While stirring, add in the sour cream and cream cheese until melted and creamy.
Serving
- Once fully combined and heated through, take off the heat.
- Serve the creamy soup in bowls. Garnish with chopped cilantro and lime wedges.
Notes
Leftovers can be stored in airtight containers for up to 3 days. Freezes well for up to 3 months.