Creamy Chicken Enchilada Soup: Your New Cozy Weeknight Favorite

Discover the comforting warmth of Chicken Enchilada Soup, a quick and customizable one-pot meal perfect for chilly evenings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 bowls

Course: Soups

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Can substitute with vegetable oil.
1 medium Onion, diced Yellow or white onions work well.
2 cloves Garlic, minced Use fresh or pre-minced.
2 cups Cooked Chicken Breast, shredded Leftover rotisserie chicken is a great substitute.
4 cups Chicken Broth Can use low-sodium for a healthier option.
1 cup Heavy Cream Substitute with coconut milk for a lighter option.

For Extra Goodness

1 cup Corn Fresh, frozen, or canned, canned corn should be drained.
1 can Black Beans, drained and rinsed Can swap for pinto beans.
10 oz Red Enchilada Sauce Any store-bought or homemade version works.

For Flavor

1 teaspoon Ground Cumin Can substitute with taco seasoning.
1 teaspoon Chili Powder Adjust based on desired heat level.
1 teaspoon Smoked Paprika Can swap with regular paprika if unavailable.
to taste Salt & Pepper Essential seasonings, adjust to taste.

For the Toppings

1.5 cups Shredded Cheese Cheddar or Mexican blend; can substitute with dairy-free cheese.
to taste Fresh Cilantro, chopped For garnish, adding freshness; omit if not a fan.
as needed Tortilla Chips Served on the side for crunch; can use croutons as a substitute.

Equipment

Large Pot

Method

Step-by-Step Instructions

Heat the oil in a large pot over medium heat until shimmering, about 2 minutes.
Add diced medium onion to the pot and sauté for about 5 minutes until translucent.
Stir in minced garlic and cook for an additional minute until fragrant.
Mix in shredded cooked chicken and pour in chicken broth, stirring well.
Stir in heavy cream, corn, and black beans, mixing everything together.
Sprinkle in ground cumin, chili powder, smoked paprika, and season with salt and pepper.
Bring the soup to a gentle simmer over medium heat, stirring occasionally.
Allow it to cook for 15-20 minutes, until thickened and flavors meld.
Remove from heat and stir in shredded cheese until melted.
Ladle soup into bowls, garnishing with cilantro and serve with tortilla chips.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 750mgPotassium: 600mgFiber: 7gSugar: 6gVitamin A: 1200IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

Customize by using leftover rotisserie chicken or low-sodium chicken broth. Monitor spice level and adjust as needed.

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