One Pot Creamy Chicken Enchilada Soup
A satisfying and comforting soup that combines creamy chicken, zesty enchilada sauce, and hearty ingredients, perfect for busy weeknights.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: None
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups shredded cooked chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups chicken broth
- 1 can (10 oz) red enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Crispy tortilla strips for serving
- Sour cream for serving
- Chopped green onions for garnish
Instructions
- Sauté the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic; sauté until fragrant, about 2-3 minutes.
- Stir in the shredded chicken, black beans, corn, chicken broth, enchilada sauce, cumin, and chili powder.
- Season with salt and pepper to taste.
- Bring the mixture to a simmer.
- Cook for about 20 minutes, stirring occasionally, until heated through and the flavors meld together.
- Ladle the soup into bowls and top with crispy tortilla strips, a dollop of sour cream, and a sprinkle of chopped green onions.
Notes
For deeper flavor, allow the onion to caramelize a bit before adding the garlic. Adjust spices to your preference.