Description
Creamy Chicken Enchilada Soup is a comforting and hearty dish that combines tender chicken, creamy broth, and flavorful spices, perfect for a cozy meal.
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 cup black beans, drained and rinsed
- 1 cup diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the diced onion and minced garlic until translucent.
- Add the shredded chicken, enchilada sauce, chicken broth, corn, black beans, diced tomatoes, cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.
- Stir in the heavy cream and let it cook for an additional 5 minutes.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier soup, add diced jalapeños or a dash of hot sauce.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Top with shredded cheese, avocado, or tortilla strips for added flavor and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg