Description
A warm and comforting creamy chicken enchilada soup that combines tender chicken, aromatic spices, and a rich, creamy broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 cup corn (canned or frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
- Tortilla strips for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, sautéing until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the shredded chicken, chicken broth, and enchilada sauce to the pot. Bring to a simmer.
- Stir in the heavy cream, corn, chili powder, cumin, salt, and pepper.
- Let the soup simmer for about 10-15 minutes until heated through and the flavors meld.
- Serve hot, garnished with chopped cilantro and tortilla strips.
Notes
For a spicier version, increase the amount of chili powder. Use rotisserie chicken for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: soup, enchiladas, chicken, creamy, comfort food