Creamy Chicken Enchilada Soup to Save Dinner Tonight Effortlessly
This creamy chicken enchilada soup is the perfect quick and easy meal to save dinner tonight.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: soup
- Method: stovetop
- Cuisine: Mexican
- Diet: gluten-free
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese
- 1/4 cup chopped cilantro
Instructions
- In a large pot, combine the chicken breasts and chicken broth. Bring to a boil and cook for 20 minutes, or until chicken is fully cooked.
- Remove chicken and shred with two forks. Return the shredded chicken to the pot.
- Add the enchilada sauce, heavy cream, black beans, corn, chili powder, cumin, and garlic powder to the pot. Stir well.
- Simmer on low for 10-15 minutes, stirring occasionally. Season with salt and pepper to taste.
- Serve hot, topped with shredded cheese and chopped cilantro.
Notes
- This soup can be made ahead of time and stored in the refrigerator for easy meals.
- Feel free to add your favorite toppings like avocado or sour cream.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Creamy Chicken Enchilada Soup, quick dinner, easy recipes