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Creamy Chicken Enchilada Soup

Comforting Creamy Chicken Enchilada Soup for Cozy Nights

This Creamy Chicken Enchilada Soup combines tender chicken with vibrant enchilada flavors for a cozy meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can use vegetable oil if desired.
  • 1 medium Onion (diced) Shallots can be used for a milder flavor.
  • 3 cloves Garlic (minced) Garlic powder can be used in less quantity if fresh garlic isn’t available.
  • 1 pound Cooked Chicken Breast (shredded) Chicken thighs can be used for extra moisture.
  • 2 cups Chicken Broth Low-sodium broth can be used to control salt levels.
  • 1 cup Heavy Cream Full-fat Greek yogurt can be used for a lighter option.
For the Vegetables
  • 1 cup Corn (fresh, frozen, or canned) Can substitute with diced bell peppers for variety.
  • 2 cups Black Beans (drained and rinsed) Pinto beans work well too.
For the Seasoning
  • 1 can Red Enchilada Sauce (10 oz) Homemade enchilada sauce can replace canned for freshness.
  • 1 teaspoon Ground Cumin Taco seasoning can be an alternative.
  • 1 teaspoon Chili Powder Adjust to taste or omit for a milder soup.
  • 1 teaspoon Smoked Paprika Regular paprika can also be used for less smokiness.
  • Salt Use to personal taste preference.
  • Pepper Use to personal taste preference.
For Garnish
  • 1 cup Shredded Cheese (cheddar or Mexican blend) Cheese can be omitted for a dairy-free version.
  • Fresh Cilantro (chopped) Green onions can serve as an alternative garnish.
  • Tortilla Chips Crushed tortilla chips can be added directly into the soup for texture variation.

Equipment

  • Large pot or Dutch oven

Method
 

Step‑by‑Step Instructions
  1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
  2. Add 1 diced medium onion to the pot and sauté it for about 5 minutes until translucent and soft.
  3. Stir in 3 cloves of minced garlic and cook for an additional minute until fragrant.
  4. Incorporate 1 pound of shredded cooked chicken, followed by 2 cups of chicken broth and 1 cup of heavy cream. Stir well to combine.
  5. Stir in 1 cup of corn, 2 cups of drained black beans, and a 10-ounce can of red enchilada sauce.
  6. Sprinkle in 1 teaspoon each of ground cumin, chili powder, smoked paprika, as well as salt and pepper to taste.
  7. Reduce the heat slightly, and allow the soup to simmer for 15-20 minutes, stirring occasionally.
  8. Remove from heat and stir in 1 cup of shredded cheese until melted and creamy. Serve hot with cilantro and tortilla chips.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 7gSugar: 3gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 10mg

Notes

Stir regularly while simmering to achieve a smooth consistency. Customize with favorite ingredients for personal touch.

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