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Creamy Chicken Enchilada Soup

A warm, creamy soup full of Mexican flavor that is quick and comforting, perfect for busy nights.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 can (10 oz) enchilada sauce
  • 1 cup corn kernels
  • 1 cup black beans, drained and rinsed
  • 1 cup diced tomatoes
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. In a large pot over medium heat, sauté the onion and garlic until translucent.
  2. Add the shredded chicken, chicken broth, and enchilada sauce; bring to a simmer.
  3. Stir in the heavy cream, corn, black beans, diced tomatoes, cumin, and chili powder.
  4. Season with salt and pepper to taste, and let the soup simmer for about 15-20 minutes.
  5. Serve hot, garnished with fresh cilantro and lime wedges.

Notes

Use rotisserie chicken to save time and don’t boil hard after adding cream; simmer gently.

  • Author: mehdilmh
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Protein: 20g
  • Cholesterol: 70mg

Keywords: cream soup, enchilada soup, chicken soup, Mexican soup, comfort food