Description
A warm and comforting Cheesy Chicken Enchilada Soup that combines the rich flavors of enchiladas with creamy cheese, perfect for any day of the week.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon olive oil
- 1/4 cup fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Gather all the ingredients.
- Prepare the chicken by shredding it into bite-sized pieces.
- Sauté the diced onion in olive oil over medium heat until translucent, then add minced garlic.
- Combine shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, and chicken broth in the pot.
- Add cream cheese and stir until melted, then add shredded cheddar cheese and stir until melted.
- Bring to a simmer, reduce heat, and cook for 15-20 minutes, stirring occasionally. Serve garnished with cilantro.
Notes
- For a spicier soup, add jalapeños or hot sauce.
- For a vegetarian option, replace chicken with beans or vegetables.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Cheesy Chicken Enchilada Soup, Comfort Food, Easy Soup Recipe