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–+ servings

Creamy Chicken Enchilada Soup

This creamy, slightly spicy chicken enchilada soup is a quick and cozy dish perfect for weeknight dinners, made with pantry staples and leftover chicken.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Rotisserie or poached work well
  • 1 can enchilada sauce 10 oz can
  • 4 cups chicken broth Low sodium if preferred
  • 1 cup heavy cream Can substitute half and half for a lighter option
  • 1 cup corn Frozen or canned, no need to thaw
  • 1 cup black beans Drained and rinsed
  • 1 cup diced tomatoes Can be canned or fresh
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • to taste Chopped cilantro For garnish
  • to taste Shredded cheese For topping
  • to serve Tortilla chips or strips

Method
 

Preparation
  1. Pour the chicken broth and enchilada sauce into a large pot. Add the diced tomatoes, corn, and black beans. Bring the mixture to a gentle simmer over medium heat.
  2. Add the shredded chicken, cumin, chili powder, and a pinch of salt and pepper. Stir well so the spices and enchilada sauce coat the chicken and beans.
  3. Reduce heat to low. Stir in the heavy cream and warm the soup through, keeping it just below a boil to prevent the cream from separating.
  4. Taste and adjust seasoning. Ladle into bowls and top with chopped cilantro and shredded cheese. Serve with tortilla chips or strips for crunch.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 7gSugar: 3g

Notes

This soup can be made ahead and refrigerated or frozen for later use. Separate any crunchy toppings and cheese from stored soup to keep them crisp.

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