Description
A creamy and comforting Chicken Enchilada Soup that’s perfect for chilly days and quick weeknight dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes and green chilies
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Shredded cheese for serving
- Cilantro for serving
Instructions
- Combine the shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper in a large pot.
- Bring to a simmer over medium heat, letting the aromas fill your kitchen.
- Stir in the heavy cream and let cook for an additional 5-10 minutes.
- Serve hot, topped with shredded cheese and fresh cilantro.
Notes
This soup can be made ahead and stored for up to 3 days. For a twist, try adding lime juice or diced jalapeños!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 4g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg