Description
Warm and comforting creamy chicken enchilada soup with a blend of flavors and textures, perfect for chilly nights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn (frozen or canned)
- 1 can (15 oz) black beans, rinsed and drained
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Chopped green onions for garnish
- Tortilla chips for serving
Instructions
- In a large pot, sauté the diced onion and minced garlic over medium heat until translucent.
- Add the shredded chicken, enchilada sauce, chicken broth, corn, black beans, cumin, chili powder, salt, and pepper.
- Bring to a simmer and cook for about 15 minutes, stirring occasionally.
- Stir in the heavy cream and simmer for an additional 5 minutes until heated through.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro, chopped green onions, and tortilla chips.
Notes
Use rotisserie chicken for speed. Adjust spices according to preference for more heat or sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken soup, enchilada soup, creamy soup, comfort food, Mexican recipe