Description
A warm, creamy Chicken Enchilada Soup that brings comfort and delicious flavors to your dinner table.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) enchilada sauce
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or cream cheese
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Shredded cheese, for topping
- Chopped cilantro, for garnish
Instructions
- Combine cooked chicken, enchilada sauce, diced tomatoes, black beans, corn, onion, garlic, chicken broth, cumin, chili powder, and season with salt and pepper in a large pot or Crock Pot.
- For Stove Top: Bring to a boil over medium-high heat. Reduce heat and simmer for 20-30 minutes. Stir in cream or cream cheese until melted and blended.
- For Crock Pot: Cook on low for 6-8 hours or high for 3-4 hours. Add cream or cream cheese in the last 30 minutes of cooking.
- Serve hot, topped with shredded cheese and chopped cilantro.
Notes
This soup can be made ahead and stored in the fridge for up to 3 days or frozen for individual portions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop or Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg