Creamy Chicken Enchilada Soup
A comforting bowl of Creamy Chicken Enchilada Soup made with shredded chicken, enchilada sauce, cream, and spices, perfect for family gatherings and cozy nights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 10 oz enchilada sauce 1 can
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn frozen or canned
- 15 oz black beans 1 can, drained and rinsed
Spices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
Final Touches
- 1 cup shredded cheese cheddar or Mexican blend
- to taste chopped cilantro for garnish
- to serve tortilla chips
Instructions
Preparation
- In a large pot, combine the shredded chicken, enchilada sauce, chicken broth, corn, black beans, garlic powder, onion powder, salt, and pepper. Stir gently.
- Bring to a simmer over medium heat.
- Stir in the heavy cream and cook for another 5-10 minutes.
- Remove from heat and stir in the shredded cheese until melted.
- Serve hot, garnished with chopped cilantro and tortilla chips.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat on the stove and add a splash of broth or cream as needed. Consider adding diced vegetables for variations.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 12gSodium: 800mgFiber: 8gSugar: 3g
Tried this recipe?Let us know how it was!