Creamy Chicken Enchilada Soup to Save Dinner Tonight Delightfully
A rich and flavorful soup that’s perfect for a quick dinner solution.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound cooked, shredded chicken
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn, frozen
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese for topping
- Fresh cilantro for garnish
Instructions
- In a large pot, combine the chicken, enchilada sauce, and chicken broth. Heat over medium heat until simmering.
- Add the heavy cream, corn, black beans, chili powder, cumin, and garlic powder. Stir well and bring back to a simmer.
- Season with salt and pepper to taste. Let simmer for about 10 minutes.
- Serve hot, topped with shredded cheese and fresh cilantro.
Notes
- For added heat, include diced jalapeños.
- This soup can be made in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg
Keywords: Creamy Chicken Enchilada Soup, quick dinner, easy recipe, soup recipes