Description
A cozy and creamy chicken enchilada soup that’s perfect for chilly nights and family gatherings.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn
- 1 cup black beans
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, avocado, cilantro, tortilla chips
Instructions
- In a large pot over medium heat, combine the shredded chicken, enchilada sauce, chicken broth, corn, and black beans. Stir until everything is well mixed.
- Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally.
- Stir in the heavy cream, cumin, garlic powder, and season generously with salt and pepper. Taste and adjust seasoning as needed.
- Allow the soup to cook for an additional 5-10 minutes until heated through, but do not let it boil.
- Ladle the hot soup into bowls and garnish with your favorite toppings.
Notes
For extra creaminess, blend half of the soup before adding cream. Store leftovers for up to 4 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg