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–+ servings
Linda S. Smith

Creamy Chicken Enchilada Soup

A comforting bowl of creamy chicken enchilada soup, packed with flavor and perfect for chilly evenings or cozy family dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the soup base
  • 2 cups cooked, shredded chicken Great for using up leftover chicken or rotisserie chicken.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (10 oz) enchilada sauce
  • 4 cups chicken broth
  • 1 cup heavy cream Substitute half-and-half for a lighter version.
  • 1 cup corn (frozen or canned)
  • 1 cup black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste Salt and pepper to taste
For serving
  • Tortilla chips Tortilla chips for serving Adds crunch.
  • Shredded cheese Shredded cheese for garnish
  • Fresh cilantro Fresh cilantro for garnish

Method
 

Preparation
  1. In a large pot, sauté the chopped onion and minced garlic over medium heat until they become translucent.
  2. Add in the shredded chicken, enchilada sauce, chicken broth, corn, black beans, cumin, chili powder, salt, and pepper. Stir well to combine.
  3. Bring the mixture to a simmer and cook for about 15 minutes, allowing the flavors to meld together.
  4. Stir in the heavy cream and let it warm through for about another 5 minutes.
  5. Serve hot, garnished with tortilla chips, shredded cheese, and fresh cilantro.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gSodium: 900mgFiber: 5gSugar: 3g

Notes

Feel free to customize with your favorite toppings or switch up the beans for a personal touch. For a twist, consider adding sliced jalapeños or avocado.

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