Easy Creamy Chicken Enchilada Soup for Cozy Nights

A delightful Chicken Enchilada Soup that warms your heart and comes together in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Dinners

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

1 pound Boneless skinless chicken breasts Cooked and shredded
1 medium Onion Diced
2 cloves Garlic Minced
1 can Diced tomatoes with green chilies
1 can Black beans Rinsed and drained
1 can Corn Drained
4 cups Chicken broth
1 cup Heavy cream

For the Seasoning

1 tablespoon Chili powder Adjust based on spice preference
1 teaspoon Cumin
1 teaspoon Paprika
to taste Salt and pepper
1 tablespoon Olive oil For sautéing

For the Toppings

1 cup Shredded cheese For garnishing
1 cup Sour cream For garnishing
¼ cup Chopped cilantro For garnishing
to taste Sliced jalapeños For garnishing

Equipment

large pot

Method

Step-by-Step Instructions

Start by cooking and shredding the chicken. Set aside.
In a large pot, heat olive oil over medium heat.
Add diced onion and sauté until soft. Then add minced garlic and cook for an additional minute.
Stir in the shredded chicken and cook for 2-3 minutes.
Pour in diced tomatoes, black beans, and corn. Stir to combine.
Add chicken broth and bring to a simmer, about 5 minutes.
Season with chili powder, cumin, paprika, salt, and pepper. Stir thoroughly.
Add heavy cream, stir, and heat through for 2-3 minutes.
Taste and adjust seasoning if necessary.
Serve in bowls and garnish with toppings.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

For best results, prep chicken in advance and taste as you go when adding spices.

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