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Creamy chicken enchilada soup garnished with cilantro and cheese in a bowl

Creamy Chicken Enchilada Soup

A delightful, creamy soup that combines shredded chicken, enchilada sauce, and spices for a quick and comforting meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken Use rotisserie chicken for quicker preparation.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (10 oz) enchilada sauce
  • 4 cups chicken broth
  • 1 cup heavy cream Can substitute with half-and-half or plant-based cream for a lighter version.
  • 1 cup corn (frozen or canned)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup shredded cheese (cheddar or Mexican blend) Freshly shredded for better melting.
  • 1 tsp cumin Toast in the pot for enhanced flavor.
  • 1 tsp chili powder
  • to taste Salt and pepper
  • to taste Fresh cilantro for garnish

Method
 

Preparation
  1. In a large pot, heat a splash of oil over medium heat. Sauté the diced onion and minced garlic until they soften and become fragrant.
  2. Stir in the cooked chicken, enchilada sauce, chicken broth, corn, black beans, cumin, chili powder, salt, and pepper. Mix everything well.
  3. Bring the mixture to a gentle simmer, allowing it to cook for about 20 minutes to blend the flavors.
  4. Lower the heat and stir in the heavy cream and shredded cheese. Continue mixing until everything is melted and well combined, resulting in a creamy soup.
  5. Serve hot, garnished with fresh cilantro for an added touch of flavor and color.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 10gSodium: 800mgFiber: 6gSugar: 3g

Notes

Store leftovers in an airtight container; it can be kept in the fridge for up to three days or frozen for up to three months. Reheat slowly on the stove, adding broth or water if the soup thickens.

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