Creamy Chicken Enchilada Soup: Easy Comfort Food Delight
A delicious and creamy chicken enchilada soup that brings comfort food to a whole new level.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the shredded chicken and cook for 2-3 minutes.
- Stir in the enchilada sauce, black beans, corn, diced tomatoes, and chicken broth.
- Let the mixture come to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the cream, cumin, garlic powder, and onion powder.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- Add toppings such as cheese, avocado, or cilantro for extra flavor.
- This soup can be made ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg