Creamy Chicken Enchilada Soup: Easy Comfort in a Bowl
A hearty and delicious creamy chicken enchilada soup, perfect for cozy nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup corn (frozen or canned)
- 1 cup black beans (drained and rinsed)
- 1 lime, juiced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until soft.
- Stir in the enchilada sauce, chicken broth, cumin, and chili powder.
- Add the shredded chicken, corn, and black beans, and bring to a simmer.
- Reduce heat and stir in heavy cream and lime juice.
- Simmer for another 10 minutes until heated through.
- Serve hot, garnished with shredded cheese and cilantro.
Notes
- This soup is great for meal prep and can be stored in the fridge for up to 3 days.
- For a spicier kick, add jalapeños or hot sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg