Description
Warm up with a comforting bowl of Chicken Enchilada Soup, a hearty and flavorful dish that’s perfect for chilly days. This easy stovetop recipe is packed with tender chicken, beans, corn, and a rich blend of spices, all simmered in a creamy broth. Top it off with your favorite garnishes for a satisfying meal the whole family will love.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 pound cooked shredded chicken
Soup Base:
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes, with juice
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, cubed
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Avocado
- Chopped cilantro
- Tortilla strips
Instructions
- Saute Aromatics: Heat olive oil in a large pot. Cook onion until softened, then add garlic.
- Add Ingredients: Stir in chicken, enchilada sauce, tomatoes, beans, corn, broth, and spices. Simmer.
- Melt Cream Cheese: Add cream cheese, stir until melted and blended.
- Adjust Seasoning: Taste and adjust salt and pepper as needed.
- Serve: Ladle soup into bowls and top with desired toppings.
Notes
- Rotisserie chicken makes prep easier.
- For extra heat, add jalapeño or cayenne.
- Soup freezes well for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 5g
- Sodium: 870mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg
