Go Back
–+ servings

Creamy Chicken Enchilada Soup

A comforting and flavorful soup that brings the delicious taste of enchiladas into a bowl, perfect for busy weeknights or gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Soup
Cuisine Comfort Food, Mexican
Servings 6 servings
Calories 350 kcal

Ingredients
  

Main Ingredients

  • 2 cups cooked chicken, shredded
  • 1 can (10 oz) enchilada sauce
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn, frozen or canned
  • 1 cup heavy cream
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • for serving Chopped cilantro and lime wedges

Instructions
 

Preparation

  • In a large pot, combine the chicken broth, enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper. Bring to a simmer over medium heat.
  • Stir in the shredded chicken and heavy cream, then heat through for about 5 minutes.
  • Reduce heat to low, stir in cheese until melted and creamy.

Serving

  • Serve hot, garnished with cilantro and a squeeze of lime.

Notes

Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. To reheat, warm on the stove and add chicken broth if too thick. Use rotisserie chicken to save time and adjust spice level as desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 8gSugar: 4g
Keyword Chicken Enchilada Soup, Comfort Food, Creamy Soup, Easy Dinner, Quick Recipe
Tried this recipe?Let us know how it was!