35-Minute Chicken Enchilada Cream Soup You’ll Crave Forever
A creamy and flavorful Chicken Enchilada Cream Soup that combines tender chicken, rich spices, and a velvety broth. Perfect for cold days or when you need a comforting meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 can (14 oz) diced tomatoes
- 1 cup corn kernels
- 1 cup black beans, rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté onion and garlic until soft.
- Add shredded chicken, enchilada sauce, diced tomatoes, corn, black beans, cumin, and chili powder. Stir well.
- Pour in chicken broth and bring to a simmer for 15 minutes.
- Reduce heat and stir in heavy cream. Simmer for 5 more minutes.
- Season with salt and pepper. Garnish with fresh cilantro before serving.
Notes
- For a keto version, omit corn and use full-fat coconut milk instead of heavy cream.
- For a low-calorie option, skip the heavy cream and use Greek yogurt.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg
Find it online: https://www.recipesloop.com/chicken-enchilada-cream-soup-recipe/