Description
Warm up with a bowl of comforting Creamy Chicken Enchilada Soup, a delicious and easy-to-make meal perfect for any day of the week.
Ingredients
Scale
Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked shredded chicken
- 1 (10 oz) can red enchilada sauce
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn kernels, drained
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened.
- Stir in the garlic, cumin, chili powder, smoked paprika, salt, and pepper, and cook until fragrant.
- Add the shredded chicken, enchilada sauce, green chiles, black beans, corn, and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the heavy cream, shredded cheddar cheese, and sour cream. Simmer for another 5–7 minutes until creamy.
- Serve hot with toppings like tortilla strips, avocado, or extra cheese.
Notes
- You can substitute heavy cream with half-and-half or cream cheese for a lighter version.
- Rotisserie chicken is a time-saving option.
- Adjust spice level to taste with cayenne or hot sauce.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 4g
- Sodium: 810mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg
