2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
jalapeño, deseeded and minced (optional for heat)
2 cups cooked chicken, shredded (or rotisserie chicken)
(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)
shredded cheese (cheddar or Mexican blend, for topping)
Tortilla chips, for serving
. 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.
4. 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.
5. 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.
🌱 **Vegan Option**: Substitute heavy cream with full-fat coconut cream for a dairy-free version. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if the sauce has thickened too much. Avoid boiling to prevent curdling. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving**: Serve over rice, pasta, quinoa, or with crusty bread to soak up the sauce. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).