Ingredients
Soup Base
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can enchilada sauce (approximately 10 oz)
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- 1 cup corn (fresh, frozen, or canned)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt & pepper to taste
Creaminess
- ½ cup cream or sour cream
Optional Garnishes
- Shredded cheese
- Tortilla strips
Instructions
- Sauté Onion: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5 minutes.
- Add Garlic: Add the minced garlic to the pot and sauté for about 30 seconds to 1 minute until fragrant but not browned, stirring constantly to prevent burning.
- Add Liquids and Chicken: Pour in the enchilada sauce and chicken broth, then stir to combine. Add the shredded chicken and corn into the pot, mixing well to distribute ingredients evenly.
- Season and Simmer: Sprinkle in cumin, chili powder, salt, and pepper. Stir everything together, then reduce heat to low. Let the soup simmer gently for 15 minutes to allow flavors to meld, stirring occasionally.
- Add Cream and Final Seasoning: Stir in the cream or sour cream until fully incorporated, giving the soup a smooth, creamy texture. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls while hot, and optionally top with shredded cheese, crispy tortilla strips, or other favorite garnishes for extra flavor and texture.
Notes
- For a tangier flavor, substitute the red enchilada sauce with green enchilada sauce.
- Add canned black or pinto beans for extra protein and heartiness.
- Use chicken broth with low sodium to better control saltiness.
- This soup pairs well with warm tortillas or cornbread.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
