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–+ servings

Creamy Chicken Enchilada Soup

A comforting and creamy chicken enchilada soup perfect for chilly evenings and gatherings, packed with rich flavors and subtle spice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can (15 oz) enchilada sauce
  • 1 cup heavy cream
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup black beans, drained and rinsed
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Adding the chopped onion and minced garlic, sauté until they soften and become fragrant.
  2. Mix in the shredded chicken, enchilada sauce, chicken broth, corn, black beans, chili powder, cumin, salt, and pepper. Let everything come to a gentle simmer.
  3. Reduce the heat and stir in the heavy cream. Allow it to simmer for another 5-10 minutes, letting those flavors meld beautifully.
  4. Adjust seasoning as needed. Serve hot, garnished with fresh cilantro and lime wedges for that perfect zing.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 5gSugar: 2g

Notes

This soup can easily be customized. Substitute chicken for leftover turkey, add diced jalapeños for extra spice, or use pinto beans instead of black beans.

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