Chicken Enchilada Soup
A warm and comforting soup that captures the flavors of traditional enchiladas in a hearty and filling dish, perfect for chilly nights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover chicken for convenience.
- 1 can black beans, drained and rinsed (15 oz)
- 1 can corn, drained (15 oz)
- 1 can enchilada sauce (10 oz)
- 4 cups chicken broth
- 1 cup heavy cream Can be substituted for a lighter option.
- 1 cup shredded cheese (cheddar or Mexican blend) Can use different types of cheese for variations.
Spices and Seasonings
- 1 teaspoon chili powder Adjust for spice preference.
- 1 teaspoon cumin
- to taste Salt and pepper
- Chopped cilantro for garnish
- Tortilla chips for serving
Instructions
Cooking
- In a large pot over medium heat, combine the shredded chicken, black beans, corn, enchilada sauce, chicken broth, and spices (chili powder, cumin, salt, and pepper).
- Stir well and bring the mixture to a simmer.
- Once simmering, add the heavy cream and mix until everything is well combined.
- Let the soup cook for another 5-10 minutes, stirring occasionally.
- Mix in half of the shredded cheese until melted.
- Once the soup is heated through, remove it from the heat.
Notes
Store the soup in airtight containers for up to 4 days in the fridge or freeze for up to 3 months. For extra flavor, sauté some onions and garlic before adding the other ingredients. Adjust spices to your liking; add jalapeños or hot sauce for more heat.
Nutrition
Serving: 1gCalories: 380kcalCarbohydrates: 30gProtein: 28gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 8gSugar: 3g
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