Chili Chicken Enchilada Soup Recipe
This hearty Chili Chicken Enchilada Soup Recipe brings comfort food to your table. Rich flavors combine tender chicken with spicy enchilada sauce.
Equipment
- Large soup pot
- Measuring Cups
- Wooden Spoon
- Sharp knife
- Ladle
- Cutting Board
Ingredients
- 2 lbs chicken breast diced
- 1 can enchilada sauce 19 oz
- 4 cups chicken broth
- 1 cup heavy cream
- 1 bell pepper chopped
- 1 onion diced
- 2 cloves garlic minced
- 1 cup corn kernels
- 1 can black beans drained
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup shredded cheese
Instructions
- Heat oil in large pot over medium heat.
- Add diced chicken and cook until golden brown.
- Remove chicken and set aside on plate.
- Sauté onion and bell pepper until softened completely.
- Add minced garlic and cook for one minute.
- Pour enchilada sauce and chicken broth into pot.
- Add cooked chicken back to the soup mixture.
- Stir in corn, black beans, and all spices.
- Simmer soup for 15 minutes until flavors blend.
- Add heavy cream and cheese, stir gently.
- Season with salt and pepper to taste.
- Serve hot with desired toppings and
Notes
- Use rotisserie chicken for quicker preparation time
- Add cream gradually to prevent curdling issues
- Taste and adjust spices according to preferences
- Freeze leftovers for up to three months
- Double the recipe for meal prep purposes