Description
A cozy and comforting bowl of creamy chicken enchilada soup, perfect for chilly evenings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup corn, frozen or canned
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro and lime wedges for garnish
Instructions
- Sauté the onions and garlic in a large pot over medium heat until softened.
- Add the shredded chicken, enchilada sauce, chicken broth, corn, black beans, cumin, salt, and pepper. Bring to a boil.
- Reduce heat and stir in the heavy cream.
- Simmer for about 10-15 minutes to let the flavors meld.
- Serve hot, garnished with chopped cilantro and lime wedges.
Notes
For healthier options, use low-fat cream or substitute with coconut milk. Add more vegetables or ensure the enchilada sauce is gluten-free for specific dietary needs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: soup, enchilada, creamy, chicken, comfort food, Mexican