Creamy Chicken Enchilada Soup to Save Dinner Tonight Easily
A simple and delicious creamy chicken enchilada soup recipe that is perfect for a quick dinner.
- 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
- 1 tablespoon olive oil
- 1 pound cooked shredded chicken
- 1 can red enchilada sauce
- 2 cups chicken broth
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese, for topping
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add shredded chicken and cook for a few minutes.
- Stir in enchilada sauce and chicken broth.
- Add black beans, corn, and spices; mix well.
- Simmer for 15 minutes, stirring occasionally.
- Reduce heat and stir in heavy cream.
- Serve hot, topped with cheese and cilantro.
Notes
- This soup is perfect served with tortilla chips.
- You can adjust the spice level by adding jalapeños if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Creamy Chicken Enchilada Soup, quick dinner, easy recipes