Description
A warm, comforting bowl of Chicken Enchilada Soup, perfect for chilly days and family gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup diced tomatoes (fresh or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Shredded cheese (optional, for serving)
- Sour cream (optional, for serving)
- Chopped cilantro (optional, for serving)
Instructions
- Combine the shredded chicken, enchilada sauce, chicken broth, heavy cream, black beans, corn, diced tomatoes, cumin, and chili powder in a large pot.
- Bring to a simmer over medium heat, stirring occasionally.
- Let it cook for about 20-30 minutes to meld the flavors.
- Season with salt and pepper to taste.
- Serve hot, garnished with shredded cheese, sour cream, and cilantro if desired.
Notes
You can customize the soup with lime juice, jalapeños, or additional vegetables for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 80mg