Description
A comforting creamy chicken enchilada soup loaded with flavors and spices for a delightful meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Tortilla strips for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.
- Stir in the shredded chicken, enchilada sauce, chicken broth, and corn. Bring this delicious mixture to a simmer.
- Add cumin along with salt and pepper to taste. Once combined, reduce the heat and gently stir in the heavy cream.
- Cook for an additional 5-10 minutes, allowing all the flavors to meld beautifully and get heated through.
- Serve hot, and don’t forget to top your soup with shredded cheese and tortilla strips for that perfect crunch.
Notes
For a lighter option, you can use half-and-half, full-fat coconut milk, or add Greek yogurt just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg