Creamy Chicken Enchilada Soup: An Easy One-Pot Delight
A comforting and flavorful creamy chicken enchilada soup that’s easy to make in just one pot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: soup
- Method: stovetop
- Cuisine: Mexican
- Diet: gluten-free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 ounces) enchilada sauce
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheese
- 1/4 cup chopped cilantro
Instructions
- In a large pot, combine the chicken broth, enchilada sauce, black beans, corn, and spices.
- Bring to a simmer over medium heat.
- Add the shredded chicken and heavy cream, stirring well.
- Simmer for an additional 10 minutes.
- Stir in the shredded cheese until melted.
- Serve hot, garnished with cilantro.
Notes
- For added heat, consider adding jalapeños.
- Allow the soup to cool before storing for better flavor retention.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Creamy Chicken Enchilada Soup, one-pot soup, easy recipes