Creamy Chicken Enchilada Soup: Easy Comfort Food for All
A deliciously creamy chicken enchilada soup that’s perfect for a cozy meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: soup
- Method: stovetop
- Cuisine: mexican
- Diet: gluten-free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until soft.
- Stir in shredded chicken, black beans, corn, and enchilada sauce. Cook for a few minutes.
- Add chicken broth, cumin, and chili powder. Bring to a boil, then reduce heat and let simmer for 15 minutes.
- Stir in heavy cream and simmer for an additional 5 minutes. Adjust seasoning as needed.
- Serve hot, garnished with your choice of toppings.
Notes
- This soup can be made ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Creamy Chicken Enchilada Soup, Comfort Food, Soup