Creamy Chicken Enchilada Soup: The Best One-Pot Comfort Food
Creamy Chicken Enchilada Soup is a cozy one-pot delight that’s perfect for any time of year. This rich and hearty soup combines the flavors of classic enchiladas in a comforting, creamy broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup corn, frozen or canned
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup heavy cream
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Stir in the shredded chicken and cook for a few minutes.
- Add the enchilada sauce, chicken broth, corn, black beans, cumin, and chili powder. Bring to a simmer.
- Once simmering, stir in the heavy cream and shredded cheese until melted and well combined.
- Season with salt and pepper to taste and serve hot.
Notes
- For added zest, top the soup with fresh cilantro and avocado.
- This soup pairs well with tortilla chips for dipping.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Creamy Chicken Enchilada Soup, one-pot meal, comfort food