Creamy Chicken Enchilada Soup: An Easy One-Pot Family Favorite
Enjoy the comforting flavors of this creamy chicken enchilada soup, perfect for a cozy family meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound chicken breast, cooked and shredded
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup heavy cream
- 1 cup shredded cheese, for topping
- Fresh cilantro, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onions and garlic, sautéing until the onions are translucent.
- Stir in the shredded chicken and enchilada sauce, cooking for another minute.
- Pour in the chicken broth and bring to a simmer.
- Add the black beans, corn, cumin, and chili powder, stirring to combine.
- Let the soup simmer for 15-20 minutes.
- Stir in the heavy cream just before serving.
- Serve hot with shredded cheese and cilantro on top.
Notes
- For added richness, you can substitute half and half for the heavy cream.
- This soup can be made ahead and reheated for convenience.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Creamy Chicken Enchilada Soup, One-Pot Meal, Family Favorite