Easy Creamy Chicken Enchilada Soup Recipe
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Category
Soups and Stews
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Cusine
American
What do you need?
How to make?
Ingredients
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups chicken broth
1 can red enchilada sauce
1 can diced green chiles
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
2 cups cooked and shredded chicken breast
1 can black beans, drained and rinsed
1 can corn, drained
2 cups half and half cream or heavy cream
Directions
Place guajillo and ancho chilies on a microwave-safe plate and microwave on high at 15-second intervals until hot, pliable, and toasted-smelling, about 30 seconds total. Combine chicken stock, split chicken breast, and toasted chilies in a medium pot. Bring to a boil, reduce to lowest heat setting, cover, and cook until chicken breast is cooked through and chilies are tender, about 15 minutes.