Description
A hearty and flavorful soup with tender chicken, creamy base, and enchilada spices.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 cup diced tomatoes
- 1 cup chicken broth
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large pot, combine chicken, enchilada sauce, black beans, corn, diced tomatoes, and chicken broth.
- Heat over medium heat until warm.
- Add cream cheese and stir until melted and smooth.
- Mix in shredded cheddar cheese, cumin, garlic powder, salt, and pepper.
- Simmer for 10 minutes, stirring occasionally.
- Serve hot, garnished with additional cheese or cilantro if desired.
Notes
- Use rotisserie chicken for convenience.
- Adjust spice level by adding jalapeños if desired.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Creamy Chicken Enchilada Soup