Warm up your dinner table with this creamy chicken enchilada soup that’s bursting with flavor! Made with tender shredded chicken, black beans, corn, and a rich, creamy base, this easy recipe takes just 30 minutes to prepare. Perfect for any night of the week, it’s a deliciously satisfying meal the whole family will love. Click through for the full recipe and transform your meal with this comforting bowl of goodness!
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper (any color), diced
1 jalapeño, minced (optional for heat)
2 cups cooked chicken, shredded
4 cups chicken broth
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn, drained
1 can (10 oz) red enchilada sauce
1 cup heavy cream (or coconut cream for dairy-free)
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Avocado, diced (for garnish)
Tortilla strips (for garnish)