Description
A rich and creamy chicken enchilada soup packed with flavor.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn kernels
- 1 cup black beans, rinsed and drained
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese
- Chopped cilantro for garnish
Instructions
- In a large pot, combine chicken, enchilada sauce, and chicken broth.
- Bring to a boil over medium heat.
- Add heavy cream, corn, black beans, diced tomatoes, cumin, chili powder, salt, and pepper.
- Simmer for 10-15 minutes, stirring occasionally.
- Stir in shredded cheese until melted.
- Serve hot, garnished with chopped cilantro.
Notes
- Use rotisserie chicken for convenience.
- Adjust spices to your taste preference.
- Add avocado for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg
Keywords: creamy chicken enchilada soup, chicken soup, Mexican soup