Creamy Chicken Enchilada Soup: A Comforting Family Favorite
A deliciously creamy and flavorful chicken enchilada soup that the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sauté until softened.
- Stir in shredded chicken and cook for a few minutes.
- Add enchilada sauce, chicken broth, corn, chili powder, cumin, salt, and pepper. Bring to a boil.
- Reduce heat and stir in heavy cream. Simmer for 10 minutes.
- Serve hot, garnished with cilantro or cheese if desired.
Notes
- For a spicier soup, add jalapeños or red pepper flakes.
- This soup can be made ahead of time and reheats well.
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: 3g
- Protein: 20g
- Cholesterol: 75mg