Easy chicken enchilada soup –Hey y’all! Gather ’round because we’re about to whip up something that’ll warm your belly and bring the family together. This Creamy Chicken Enchilada Soup is nothing short of a hug in a bowl. With that creamy texture, zesty flavors, and a whole lotta love, you’ll be coming back for seconds, trust me! Let’s dive into it!
Creamy Chicken Enchilada Soup
Take a look at this mouth-watering goodness!
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breast
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) red enchilada sauce
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
- Add the garlic and cook for an additional minute until fragrant.
- Next, place the chicken breast in the pot and pour in the chicken broth. Bring it to a boil, then reduce the heat and simmer for about 20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot, shred it with two forks, and return it back to the soup.
- Add the black beans, corn, enchilada sauce, heavy cream, cumin, chili powder, and season with salt and pepper. Mix it well.
- Let it simmer for another 10-15 minutes to marry all the flavors together.
- Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
This recipe is perfect for any day of the week, whether it’s a chilly evening or a gathering with friends. You’ll be serving up bowls of happiness and flavor, so dig in, enjoy, and let the good times roll!