Chicken Enchilada Soup

Chicken Enchilada Soup

Author: Sara Smith Prep Time: 10 minutes
Cook Time: 20 minutes Total Time: 30 minutes
Yield: 4 servings Category: LUNCH Cuisine: Mexican Diet: Gluten-Free

Ingredients

  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) enchilada sauce
  • 1 can (14.5 oz) diced tomatoes with green chiles
  • 1 cup corn, frozen or canned
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheese, cheddar or Mexican blend
  • 1/2 cup onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Tortilla chips and fresh cilantro for serving
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Instructions

  1. In a large pot, sauté the diced onion and minced garlic until fragrant.
  2. Add the shredded chicken, enchilada sauce, diced tomatoes, corn, chicken broth, cumin, chili powder, salt, and pepper. Stir well.
  3. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
  4. Stir in the heavy cream and 3/4 cup of the shredded cheese. Continue to cook until the cheese is melted and the soup is heated through.
  5. Serve hot, garnished with tortilla chips, remaining cheese, and fresh cilantro.

Notes

  1. Letting the soup simmer for a full 10 minutes allows the flavors to meld beautifully. Add cream at the end to maintain a silky texture.