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Ingredients for Creamy Chicken Enchilada Soup Delight: A Beginner's Guide to Comfort Food

Creamy Chicken Enchilada Soup

This creamy chicken enchilada soup is a simple dinner recipe made with everyday ingredients. Perfect for busy days and family meals.
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 jalapeño, deseeded and minced (optional for heat)

2 cups cooked chicken, shredded (or rotisserie chicken)

1 can (15 oz) enchilada sauce (red or green)

4 cups chicken broth

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper, to taste

1 cup heavy cream (or coconut milk for a lighter option)

Fresh cilantro, chopped (for garnish)

1 cup shredded cheese (cheddar or Mexican blend, for topping)

Tortilla chips, for serving

Instructions
 

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic, red bell pepper, and jalapeño. Cook for an additional 3-5 minutes until the peppers are softened.

    Combine Ingredients: Add the shredded chicken, enchilada sauce, chicken broth, black beans, corn, cumin, chili powder, and smoked paprika into the pot. Stir well to combine all ingredients.

      Simmer the Soup: Bring the mixture to a simmer over medium-high heat. Once it reaches a simmer, reduce the heat to low and let it cook uncovered for about 20 minutes, allowing the flavors to meld together.

        Add Creaminess: Stir in the heavy cream, mixing thoroughly. Season with salt and pepper to taste. Let the soup simmer for an additional 5-10 minutes to warm through.

          Serve: Ladle the creamy chicken enchilada soup into bowls. Top with shredded cheese and a sprinkle of fresh cilantro. Serve with tortilla chips on the side for crunch.

            Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6