Creamy Chicken Enchilada Soup: Easy, Comforting Weeknight Delight
A warm and satisfying soup filled with creamy flavors and tender chicken, perfect for a weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 cans (10 oz each) red enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 avocado, diced
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Stir in shredded chicken, black beans, corn, enchilada sauce, and chicken broth. Bring to a simmer.
- Once simmering, lower the heat and stir in the heavy cream, cumin, and chili powder. Let it heat through.
- Serve topped with shredded cheese, diced avocado, and cilantro.
Notes
- This soup can be made ahead and is great for meal prep.
- Add extra toppings like sour cream or jalapeños for added flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Creamy Chicken Enchilada Soup, Comforting Soup, Weeknight Dinner