Chicken Enchilada Soup
A hearty and flavorful soup featuring shredded chicken, black beans, corn, and a blend of spices.
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion diced
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 3 cups cooked, shredded chicken
- 1.25 cup enchilada sauce
- 1 can (15 ounce) black beans drained and rinsed
- 2 cans (10 ounce) Rotel
- 1 can (15 ounce) corn
- 0.5 teaspoon chili powder
- 2 teaspoon cumin
- 0.5 cup corn flour
- 1 cup shredded cheddar plus more for topping
- 6 ounces cream cheese softened and cubed
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in chicken broth, enchilada sauce, and shredded chicken. Stir to combine.
- Add black beans, Rotel, corn, chili powder, cumin, corn flour, salt, and pepper. Bring to a simmer.
- Stir in shredded cheddar and cream cheese until fully melted and the soup is creamy.
- Serve hot with tortilla strips, sliced avocado, sour cream, and cilantro.
Notes
For extra heat, add a diced jalapeño or a pinch of cayenne pepper.