Creamy Chicken Enchilada Soup
A comforting, creamy soup with shredded chicken and enchilada sauce, perfect for chilly nights.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Shredded cheese for topping
- Tortilla chips or strips for serving
Instructions
- In a large pot, combine chicken broth, enchilada sauce, diced tomatoes, corn, and black beans. Bring to a simmer over medium heat.
- Add shredded chicken, cumin, chili powder, salt, and pepper. Stir to combine.
- Decrease heat and stir in the heavy cream, heating through without boiling.
- Serve hot, garnished with cilantro and shredded cheese, paired with tortilla chips or strips.
Notes
Feel free to swap black beans for pinto beans or use low-fat cream. This soup is great for meal prep and freezes well.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 80mg