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Chicken Enchilada Soup

Creamy Chicken Enchilada Soup for Cozy Comfort on Cold Nights

This creamy Chicken Enchilada Soup offers a cozy hug in a bowl, combining tender chicken, rich broth, and zesty flavors for a delicious meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Can use any cooking oil (e.g., canola or vegetable oil)
  • 1 medium Onion Diced finely for even cooking
  • 2 cloves Garlic Fresh is best; if unavailable, use 1 teaspoon garlic powder
  • 3 cups Cooked Chicken Breast Shredded for tenderness
  • 4 cups Chicken Broth Use low-sodium broth to control salt levels
  • 1 cup Heavy Cream For a lighter option, use half-and-half or whole milk
  • 1 cup Corn Can use fresh, frozen, or canned options
  • 1 can Black Beans Rinse thoroughly if using canned
  • 1 cup Red Enchilada Sauce Choose mild or hot based on heat preference
  • 1 teaspoon Ground Cumin
  • 1 tablespoon Chili Powder
  • 1 teaspoon Smoked Paprika
  • Salt Salt & Pepper Season to taste
For Toppings
  • 1 to 1.5 cups Shredded Cheese Use cheddar or a Mexican blend for the best flavor
  • to taste Fresh Cilantro For garnish
  • Tortilla Chips Served on the side for crunch

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add one finely diced medium onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
  2. Throw in 2 minced garlic cloves and cook for an additional minute, stirring gently to avoid burning.
  3. Stir in 3 cups of shredded cooked chicken, 4 cups of low-sodium chicken broth, and 1 cup of heavy cream. Add 1 cup of corn and 1 can of drained and rinsed black beans. Pour in 1 cup of red enchilada sauce and stir everything together.
  4. Sprinkle in 1 teaspoon ground cumin, 1 tablespoon chili powder, and 1 teaspoon smoked paprika. Season with salt and pepper to taste. Bring to a gentle simmer over medium heat for about 15-20 minutes.
  5. Once thickened, remove from heat and stir in 1 to 1.5 cups of shredded cheese until melted.
  6. Ladle the hot soup into bowls and garnish with fresh cilantro. Serve with tortilla chips.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 1500IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

Leftover Chicken Enchilada Soup stays fresh in the fridge for up to 3 days. Reheat gently on the stove to preserve creaminess. For longer storage, freeze in containers for up to 3 months.

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