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Creamy Chicken Enchilada Soup

A cozy bowl of creamy chicken enchilada soup, rich in flavors and quick to prepare, perfect for family dinners and cold nights.
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Temps de préparation 10 minutes
Temps de cuisson 20 minutes
Temps total 30 minutes
Portions: 6 servings
Type de plat: Main Course, Soup
Cuisine: Mexican
Calories: 400
Ingredients Method Nutrition Notes

Ingrédients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover grilled or baked chicken or shredded jackfruit for a vegetarian option.
  • 1 can enchilada sauce (10 oz) Can substitute with homemade or low-sodium version.
  • 4 cups chicken broth Use low-sodium for better control of saltiness.
  • 1 cup heavy cream Can use half-and-half or coconut cream for a lighter or dairy-free option.
  • 1 cup corn (frozen or canned)
  • 1 can black beans (15 oz), drained and rinsed Rinsing reduces sodium.
  • 1 cup diced tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • to taste Chopped cilantro for garnish
  • to taste Shredded cheese for serving

Method
 

Preparation
  1. In a large pot over medium heat, combine the chicken broth, enchilada sauce, and diced tomatoes. Bring to a simmer.
  2. Add the shredded chicken, corn, black beans, cumin, garlic powder, salt, and pepper. Stir well.
  3. Reduce heat and stir in the heavy cream, allowing it to heat through.
  4. Allow the soup to simmer for about 15-20 minutes, stirring occasionally.
  5. Taste and adjust seasoning if necessary.
  6. Ladle the soup into bowls and garnish with chopped cilantro and shredded cheese.

Nutrition

Portion: 1gCalories: 400kcalCarbohydrates: 30gProtéines: 20gFat: 25gLipides saturés: 15gSodium: 800mgFibre: 7gSucre: 2g

Notes

For serving, consider adding diced avocados, sour cream, or pickled onions as toppings. This soup tastes even better the next day and is great for meal prep.

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