Description
A comforting bowl of chicken enchilada soup filled with rich flavors and hearty ingredients, perfect for cold evenings.
Ingredients
Scale
- 1 pound cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Toppings: tortilla chips, sour cream, avocado, cilantro
Instructions
- In a large pot, combine the shredded chicken, enchilada sauce, black beans, corn, chicken broth, cumin, chili powder, salt, and pepper.
- Bring to a simmer over medium heat and cook for about 10 minutes.
- Stir in the heavy cream and shredded cheese until melted and combined.
- If using a crock pot, transfer the mixture and cook on low for 4 hours.
- Serve hot with tortilla chips and desired toppings.
Notes
Feel free to customize the recipe with your favorite types of beans and spices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: soup, chicken, enchilada, comfort food, Mexican