Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is a warm and inviting dish that perfectly balances rich flavors and comforting textures. This hearty soup features tender chicken simmered in a luxurious broth, enhanced with zesty enchilada sauce and spices. Topped with melted cheddar cheese and fresh cilantro, it’s the perfect meal for chilly evenings or cozy gatherings. Easy to customize, this recipe is sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 pound)
- 3 cloves fresh garlic, minced
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 cup enchilada sauce
- 1 cup heavy cream
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup shredded sharp cheddar cheese
- ¼ cup fresh cilantro, chopped
Instructions
- Cook chicken breasts in a slow cooker or Instant Pot until tender; shred into bite-sized pieces.
- Sauté minced garlic in olive oil over medium heat until fragrant.
- Add chicken broth and diced tomatoes; stir in enchilada sauce and bring to simmer.
- Mix in shredded chicken and black beans; let simmer for 10 minutes.
- Stir in heavy cream until fully blended.
- Serve hot, topped with cheddar cheese and cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 95mg
Find it online: https://carmenrecipes.com/creamy-chicken-enchilada-soup/