Description
A warm, comforting bowl of creamy chicken enchilada soup, prepared quickly with pantry staples, perfect for a busy night.
Ingredients
Scale
- 2 cups shredded cooked chicken (leftover or rotisserie)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent (about 4-5 minutes).
- Stir in the shredded chicken, chicken broth, and enchilada sauce. Bring to a simmer.
- Add heavy cream, corn, black beans, cumin, salt, and pepper. Cook for about 5-7 minutes until heated through.
- Serve hot, garnished with chopped cilantro.
Notes
For a spicier kick, add chopped green chiles or jalapeño while sautéing. Use low-sodium broth if watching salt intake.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 80mg