Description
A warm bowl of Creamy Chicken Enchilada Soup featuring tender chicken, hearty beans, and a delightful kick of spices.
Ingredients
Scale
- 1 lb diced chicken
- 1 can enchilada sauce
- 4 cups chicken broth
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 oz cream cheese
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
- Sour cream for garnish
- Tortilla chips or quesadillas for serving
Instructions
- Sauté onion and garlic in a large pot until fragrant.
- Add diced chicken and cook until browned.
- Stir in enchilada sauce, chicken broth, beans, and corn.
- Bring to a simmer, then stir in cream cheese until melted and the soup thickens.
- Season with chili powder, salt, and pepper to taste.
- Serve hot, garnished with cilantro, lime, and sour cream alongside tortilla chips.
Notes
Store leftovers in an airtight container for up to 3 days; freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg