Creamy Chicken Enchilada Soup: A Cozy One-Pot Delight You’ll Love
Enjoy a comforting bowl of creamy chicken enchilada soup, perfect for chilly nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-free
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound cooked, shredded chicken
- 1 can diced tomatoes
- 1 can enchilada sauce
- 1 can black beans, drained and rinsed
- 1 cup corn
- 4 cups chicken broth
- 1 tablespoon taco seasoning
- 1 cup heavy cream
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add shredded chicken, diced tomatoes, enchilada sauce, black beans, corn, chicken broth, taco seasoning, and stir to combine.
- Bring to a simmer and cook for 20 minutes.
- Stir in heavy cream and cheese until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional cheese and cilantro if desired.
Notes
- Can be topped with avocado, sour cream, or tortilla strips.
- Perfect for meal prep – heats well in the microwave.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3
- Sodium: 900
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 8
- Protein: 30
- Cholesterol: 100
Keywords: Creamy Chicken Enchilada Soup, One-pot soup, Chicken soup, Enchilada soup