Description
Warm, creamy Chicken Enchilada Soup that blends the bright flavors of enchiladas with a comforting soup base, perfect for weeknights or meal prep.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can enchilada sauce
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup cheese (cheddar or Mexican blend)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
- Tortilla chips for serving
Instructions
- In a large pot or crock pot, sauté the onion and garlic until soft.
- Add the shredded chicken, enchilada sauce, black beans, corn, chicken broth, heavy cream, cumin, salt, and pepper. Stir to combine and bring to a simmer.
- If using the stove top, let it simmer for about 20 minutes, stirring occasionally. If using a crock pot, cook on low for 4-5 hours or high for 2-3 hours.
- Stir in the cheese until melted and creamy.
- Serve hot, garnished with cilantro and tortilla chips.
Notes
Use rotisserie chicken to save time. Adjust the enchilada sauce to control spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg