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Creamy Chicken Enchilada Soup

A comforting and hearty creamy soup packed with vibrant flavors, this Creamy Chicken Enchilada Soup is perfect for busy weeknights and family gatherings.
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Temps de préparation 15 minutes
Temps de cuisson 6 heures
Temps total 6 heures 15 minutes
Portions: 6 servings
Type de plat: Main Dish, Soup
Cuisine: Comfort Food, Mexican
Calories: 500
Ingredients Method Nutrition Notes

Ingrédients
  

Main ingredients
  • 1 pound boneless, skinless chicken breasts
  • 1 can 10 oz enchilada sauce
  • 2 cans 4 oz diced green chiles
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • 1 cup heavy cream Can substitute with half-and-half or coconut cream.
  • to taste Shredded cheese, for serving
  • to taste Fresh cilantro, for garnish

Method
 

Preparation
  1. Place the chicken breasts in the crockpot and season with salt and pepper if desired.
  2. Pour the enchilada sauce, diced green chiles, black beans, corn, diced onion, minced garlic, chicken broth, cumin, chili powder, and additional salt and pepper over the chicken.
  3. Gently stir until well combined.
Cooking
  1. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
  2. Shred the chicken in the pot about 30 minutes before serving and stir in the heavy cream.
Serving
  1. Serve hot, garnished with shredded cheese and fresh cilantro.

Nutrition

Portion: 1gCalories: 500kcalCarbohydrates: 35gProtéines: 30gFat: 25gLipides saturés: 15gSodium: 800mgFibre: 10gSucre: 4g

Notes

For added texture, consider topping with crushed tortilla chips or sliced avocados. Leftovers can be stored in an airtight container for up to 4 days or frozen for later use. Reheat on the stovetop adding chicken broth as needed.

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