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creamy chicken enchilada soup with a red broth, melted cheese, and corn in a wide horizontal shot in a bowl, topped with sour cream and cilantro, warm natural light, shallow depth of field, landscape orientation

Chicken Enchilada Soup

A rich, creamy, chicken, cheese and spice enchilada red broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 lb chicken breast
  • 5 cups chicken broth
  • 1 10 oz can red enchilada sauce
  • 1 cup corn
  • 1 cup black beans drained
  • 1 cup shredded cheddar
  • 1/2 cup sour cream
  • 1 tsp cumin

Method
 

  1. Simmer the chicken in the broth with the enchilada sauce and cumin for 20 minutes.
  2. Remove the chicken, shred it, and return it to the pot.
  3. Stir in the corn and black beans and simmer 5 minutes.
  4. Reduce the heat and stir in the cheddar and sour cream until melted and creamy.
  5. Serve topped with extra cheese and tortilla strips.