Creamy Chicken Enchilada Soup Recipe Is Worth Staying Home For (30 Minutes) by Donna John

My husband enjoys the creamy chicken enchilada soup at a certain chain restaurant. I, however, am not a fan of the restaurant that shall go unnamed. After making this quick and easy creamy chicken enchilada soup recipe, I'm off the hook. This Mexican-inspired soup was ready to be ladled into our bowls in less than 30 minutes. And with the addition of black beans and corn, we got the health benefits of black beans and the health benefits of corn in every creamy bite.

This chicken soup recipe is beyond easy to make, and is made with simple ingredients you may already have in your pantry and fridge. Here is your short shopping list: onion, garlic, chicken broth, canned black beans, canned whole kernel corn, enchilada sauce, ground cumin, chili powder, cooked chicken meat, cheddar cheese and sour cream.

The creamy soup is packed with Mexican flavors, spices and textures. Customize the soup by adding whatever toppings you like. Mine was embellished with chopped cilantro, red onion, tortilla chips, avocado and a dollop of sour cream. If you like soup for lunch or dinner, you can't go wrong with this easy soup recipe.

Cuisine: Mexican / American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8

Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 32 ounces (1 box) chicken broth
• 15 ounces (1 can) black beans, drained and rinsed
• 15 ounces (1 can) whole kernel corn, drained
• 10 ounces (1 can) enchilada sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cups cooked shredded chicken
• 1 cup grated cheddar cheese
• 1 cup sour cream

Optional Toppings

• tortilla chips
• sour cream
• fresh chopped cilantro
• chopped red onion
• sliced jalapenos
• chopped avocado

Recipe Notes

• I cooked two chicken breasts, cooled and then shredded for this recipe. You could also use a rotisserie chicken or leftover chicken.

• You can use red or green enchilada sauce. I used red enchilada sauce.

• For a lower-sodium soup, use low-sodium or no-salt chicken broth.

• For a vegetarian soup, omit the chicken and add another can or corn or black beans.

• Store any leftover soup in an airtight container in the fridge. Reheat in a saucepot over low on the stovetop or in the microwave.

Here's how to make it: 

1. Heat a drizzle of cooking oil in a dutch oven or soup pot. Add the onion and garlic and cook until onion is soft, about 3 minutes.
   
2. Add the chicken broth, black beans, corn, enchilada sauce, chili powder and cumin. Season with salt and black pepper, to taste. Bring to simmer and cook about 10 minutes.
   
3. Add the chicken.
   
4. Stir in the grated cheese and sour cream.
   
5. Bring back to a simmer, reduce the heat and gently cook, stirring often, until it thickens to your desired consistency, about 5 to 10 minutes. Taste and add more chili powder, cumin, salt and pepper, if needed.
   
6. Ladle into bowls and top with desired toppings.
   

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