Creamy Chicken Enchilada Soup: The Best Cozy Recipe You’ll Love
A comforting and creamy chicken enchilada soup that’s perfect for cozy nights.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft.
- Add the shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, chicken broth, and taco seasoning. Stir well.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Stir in the heavy cream and shredded cheese, cooking until heated through.
- Serve hot, garnished with additional cheese or cilantro if desired.
Notes
- Feel free to adjust the spice level by adding more or less taco seasoning.
- For a lighter version, substitute the heavy cream with a low-fat alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg