Creamy Chicken Enchilada Soup
A warm and comforting creamy chicken enchilada soup with rich flavors and textures, perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups shredded chicken
- 1 can red enchilada sauce
- 1 can black beans, drained and rinsed
- 1 cup corn
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Tortilla strips for topping
- Sour cream for topping
- Chopped green onions for garnish
Instructions
- Combine shredded chicken, red enchilada sauce, black beans, corn, chicken broth, heavy cream, cumin, garlic powder, salt, and pepper in a large pot.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Reduce the heat and let it simmer for about 15-20 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot, topped with tortilla strips, sour cream, and green onions.
Notes
For a creamier consistency, let the soup simmer longer. Adjust spice levels according to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Find it online: https://sousviderecipe.com/creamy-chicken-enchilada-soup-2/