Creamy Chicken Enchilada Soup
A comforting and creamy soup that combines the rich flavors of traditional enchiladas with tender chicken and vibrant vegetables.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 350 kcal
Essential Ingredients
- 2 tablespoons Olive oil Used for sautéing the vegetables.
- 1 medium Onion Diced.
- 3 cloves Garlic Minced.
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 can Diced tomatoes Undrained.
- 1 can Black beans Rinsed and drained.
- 1 can Corn Drained.
- 4 cups Chicken broth Base of the soup.
- 2 cups Cooked chicken Shredded.
- 1 cup Heavy cream For creaminess.
- 1 cup Cheddar cheese Shredded.
- to taste Salt and pepper For seasoning.
Gather all your ingredients to ensure a smooth cooking process.
Prepare your chicken by shredding it into bite-sized pieces.
In a large pot, heat olive oil over medium heat and sauté diced onion for 5 minutes until translucent. Add minced garlic and spices, cooking for an additional minute.
Combine undrained diced tomatoes, rinsed black beans, drained corn, and chicken broth in the pot. Stir well and bring to a gentle simmer.
Let the soup simmer for 10 minutes, stirring occasionally.
Add shredded chicken and heavy cream, simmering for another 5 minutes.
Stir in shredded cheddar cheese until melted, season with salt and pepper, and serve hot.
Calories: 350kcalCarbohydrates: 15gProtein: 25gFat: 22g
Keyword chicken, creamy, enchilada, soup