Description
A creamy and zesty Chicken Enchilada Soup that’s perfect for chilly evenings and quick weeknight dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 cup chicken broth
- 1 cup cream or milk
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips for garnish
- Green onions for garnish
Instructions
- Combine the shredded chicken, enchilada sauce, black beans, corn, chicken broth, cream or milk, chili powder, cumin, salt, and pepper in a large pot over medium heat. Stir well.
- Bring to a simmer and cook for about 15-20 minutes until heated through.
- Add the shredded cheese and stir until melted.
- Serve hot, garnished with crispy tortilla strips and fresh green onions.
Notes
This soup is great for meal prep and can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 50mg