Creamy Chicken Enchilada Soup: The Best Cozy One-Pot Recipe
This Creamy Chicken Enchilada Soup is a warm and comforting one-pot meal that’s perfect for chilly nights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: soup
- Method: stovetop
- Cuisine: Mexican
- Diet: gluten-free
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 cup shredded cheese
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
- Add chili powder and cumin, stirring for about a minute.
- Pour in chicken broth, followed by shredded chicken, black beans, corn, and enchilada sauce. Bring to a simmer.
- Stir in heavy cream and shredded cheese. Cook until heated through.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- This soup can be garnished with avocado, sour cream, or tortilla chips.
- For a spicier version, add diced jalapeños.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Creamy Chicken Enchilada Soup, one-pot recipe, cozy soup