Creamy Chicken Enchilada Soup to Save Dinner Tonight Quickly
A delicious and quick recipe for creamy chicken enchilada soup that will become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: soup
- Method: stovetop
- Cuisine: Mexican
- Diet: gluten-free
Ingredients
Scale
- 1 pound cooked chicken, shredded
- 1 can diced tomatoes with green chilies
- 4 cups chicken broth
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup heavy cream
- 1 cup shredded cheese
- 1/2 cup chopped cilantro
- Salt to taste
Instructions
- In a large pot, combine shredded chicken, diced tomatoes, chicken broth, corn, black beans, cumin, and chili powder. Bring to a simmer over medium heat.
- Add the heavy cream and stir until well combined.
- Stir in the shredded cheese until melted and sprinkle with cilantro before serving.
Notes
- This soup freezes well, making it a great make-ahead meal.
- Serve with tortilla chips or crusty bread.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Creamy Chicken Enchilada Soup, dinner, quick recipes