Description
This Chicken Enchilada Soup is a cozy, creamy dish packed with enchilada flavor that comes together in record time.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) enchilada sauce
- 1 can (14.5 oz) diced tomatoes with green chiles
- 1 cup corn, frozen or canned
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese, cheddar or Mexican blend
- 1/2 cup onion, diced
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips and fresh cilantro for serving
Instructions
- In a large pot, sauté the diced onion and minced garlic until fragrant.
- Add the shredded chicken, enchilada sauce, diced tomatoes, corn, chicken broth, cumin, chili powder, salt, and pepper. Stir well.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Stir in the heavy cream and 3/4 cup of the shredded cheese. Continue to cook until the cheese is melted and the soup is heated through.
- Serve hot, garnished with tortilla chips, remaining cheese, and fresh cilantro.
Notes
Letting the soup simmer for a full 10 minutes allows the flavors to meld beautifully. Add cream at the end to maintain a silky texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: soup, chicken, enchilada, creamy, comfort food