Description
A rich and comforting Creamy Chicken Enchilada Soup filled with shredded chicken, creamy broth, and topped with crispy tortilla strips.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup enchilada sauce
- 1 cup corn (canned or frozen)
- 1 cup black beans (canned, rinsed and drained)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla strips for garnish
- Fresh cilantro for garnish
Instructions
- Sauté onions and garlic in a large pot until soft and fragrant.
- Add shredded chicken, corn, black beans, chili powder, cumin, salt, and pepper; stir to combine.
- Pour in the chicken broth and enchilada sauce; bring to a gentle boil and simmer for 15 minutes.
- Stir in heavy cream, warming gently without boiling.
- Serve garnished with tortilla strips and cilantro.
Notes
This soup can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg