Creamy Chicken Enchilada Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• 1 15-ounce can diced tomatoes
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can corn kernels, drained
• 1 cup shredded cooked chicken
• 1 cup shredded cheddar cheese, divided
• 1 cup milk
• 1/2 cup sour cream
• Salt and pepper to taste
• Cilantro for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and bell pepper, cook until softened.
2. 2 Add garlic, cumin, and chili powder, stirring for about a minute until fragrant.
3. 3 Pour in chicken broth and diced tomatoes, bring to a simmer.
4. 4 Stir in black beans and corn, and let cook for about 10 minutes.
5. 5 In a small bowl, whisk together milk and sour cream, then stir into the soup.
6. 6 Add shredded chicken and simmer for another 5 minutes.
7. 7 Taste and season with salt and pepper.
8. 8 Serve hot, topped with a sprinkle of cheddar cheese and cilantro.

Equipment

• Large pot

Variations

• Add a dash of hot sauce for a spicy kick or top with crispy tortilla strips.

Substitutions

• Substitute milk with coconut milk for a dairy-free option.

Pairings

• Pairs well with a side of warm cornbread or a fresh green salad.

Nutrition

Tips

• For a vegetarian version, omit chicken and add extra beans or a meat substitute.
• Use rotisserie chicken for a quick protein boost.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with tortilla chips on the side or a dollop of avocado crema.

FAQ