Creamy Chicken Enchilada Soup
A comforting and hearty soup that combines tender shredded chicken with zesty enchilada sauce and spices, perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 cup corn
- 1 can black beans, rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat a splash of oil and sauté the diced onion and minced garlic until softened, roughly 3-4 minutes.
- Stir in the shredded chicken, corn, black beans, cumin, chili powder, and any additional spices you prefer. Mix well.
- Pour in the chicken broth and enchilada sauce, bringing the mixture to a gentle simmer.
- Once simmering, stir in the heavy cream, allowing it to heat through without boiling.
- Taste and adjust the seasoning with salt and pepper as necessary.
- Serve piping hot, garnished with fresh cilantro and lime wedges.
Notes
Feel free to substitute rotisserie chicken for the shredded chicken or use vegetable broth for a lighter, vegetarian version. You can also personalize your soup with various toppings and ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 75mg