Description
A cozy, creamy, and slightly spicy chicken enchilada soup that is easy to make and perfect for personalizing with your favorite toppings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Shredded cheese for topping
Instructions
- In a large pot, sauté onion and garlic until translucent.
- Add shredded chicken, enchilada sauce, chicken broth, corn, cumin, chili powder, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the heavy cream and gently heat through without boiling.
- Serve hot, topped with shredded cheese and garnished with cilantro.
Notes
Avoid overcooking the cream and adjust seasoning to taste. You can make this ahead of time and reheat or freeze without the cream for later use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: cream, chicken, enchilada, soup, cozy, spicy, easy meal