Description
This Creamy Chicken Enchilada Soup is hearty, flavorful, and comforting. Packed with tender chicken, beans, corn, and a creamy enchilada-flavored broth, it’s perfect for weeknight dinners or meal prep.
Ingredients
Scale
Ingredients
- 1 lb cooked chicken, shredded
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning or 2 tbsp homemade seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced green chilies
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- Salt and pepper, to taste
- Optional toppings: shredded cheese, tortilla strips, sour cream, cilantro
Instructions
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté 4–5 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Stir in taco seasoning, then add chicken, beans, corn, green chilies, and chicken broth.
- Bring to a boil, then reduce heat and simmer 15–20 minutes for flavors to meld.
- Stir in heavy cream and cook 2–3 minutes until heated through.
- Season with salt and pepper to taste.
- Serve hot with desired toppings.
Notes
This soup can be made ahead and reheated; add cream at the end for best texture. Leftovers taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 4g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg
Keywords: chicken enchilada soup, creamy enchilada soup, comfort soup, easy weeknight soup