Description
A delicious and comforting creamy chicken enchilada soup that combines tender chicken, flavorful spices, and a rich, creamy base.
Ingredients
Scale
- 2 cups 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 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
Instructions
- In a large pot, combine the shredded chicken, enchilada sauce, black beans, corn, and chicken broth.
- Bring the mixture to a simmer over medium heat.
- Add the heavy cream, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir well to combine.
- Let the soup simmer for about 10-15 minutes, stirring occasionally.
- Stir in the shredded cheese until melted and creamy.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add diced jalapeños or a dash of hot sauce.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg