Creamy Chicken Enchilada Soup: A Cozy, Indulgent Delight
A rich and flavorful soup that brings the comforting taste of chicken enchiladas in a warm, creamy bowl.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 cup corn kernels
- 1 cup shredded cheese
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; sauté until soft.
- Stir in diced tomatoes, chicken broth, chili powder, cumin, and salt. Bring to a simmer.
- Add shredded chicken and corn; cook for 10 minutes.
- Stir in heavy cream and half of the cheese; cook until heated through.
- Top with remaining cheese and cilantro before serving.
Notes
- This soup tastes even better the next day, so consider making it ahead of time.
- Add more spices if you like it spicier.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg