Description
A rich and creamy chicken enchilada soup packed with flavor.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup shredded cheddar cheese
Instructions
- Combine chicken, black beans, corn, enchilada sauce, cream of chicken soup, and chicken broth in a pot.
- Stir in cumin, chili powder, garlic powder, and onion powder.
- Bring to a simmer over medium heat, stirring occasionally.
- Reduce heat to low and stir in heavy cream.
- Simmer for 10 minutes, stirring occasionally.
- Add shredded cheddar cheese and stir until melted.
- Serve hot with optional toppings like sour cream, avocado, or tortilla strips.
Notes
- Use rotisserie chicken for quicker prep.
- Adjust spice levels to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg
Keywords: creamy chicken enchilada soup, easy Mexican soup, comfort food