Creamy Chicken Enchilada Soup
A comforting and creamy soup that combines the flavors of chicken and enchiladas, perfect for busy weeknights or family gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Shredded cheese and cilantro for garnish
Instructions
- Heat a large pot over medium heat, then add chopped onion and minced garlic. Sauté until softened and fragrant.
- Incorporate the chicken breasts into the pot, cooking until there’s no pink left.
- Shred the chicken while it’s in the pot, then stir in the enchilada sauce, black beans, corn, chicken broth, cumin, and paprika.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
- Stir in the heavy cream, seasoning with salt and pepper to taste.
- Serve hot, garnished with shredded cheese and fresh cilantro.
Notes
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. For a thicker soup, blend part of the mixture before adding cream.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg