Creamy Chicken Enchilada Soup: 30-Minute Comfort Magic
A rich and creamy chicken enchilada soup with tender chicken, bold spices, and a velvety texture.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Ingredients
Scale
- 2 lbs boneless chicken breasts
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 2 cups chicken broth
- 1 cup heavy cream
- 1 can black beans, rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 2 tbsp taco seasoning
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add diced onion and garlic, sauté until soft.
- Place chicken breasts in the pot and cook until browned.
- Add chicken broth, heavy cream, black beans, corn, diced tomatoes, and spices.
- Simmer for 20-25 minutes until chicken is cooked through.
- Shred the chicken and return to the pot.
- Stir in shredded cheese until melted.
- Garnish with fresh cilantro before serving.
Notes
- Use rotisserie chicken for faster prep.
- Adjust spice level with extra chili powder if desired.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg