If you’re on the hunt for a comforting bowl of soup that packs a punch of flavor, look no further. This Creamy Chicken Enchilada Soup is like a warm embrace on a chilly day, combining the rich tastes of enchilada sauce with tender chicken and creamy goodness. Whether you’re preparing a quick meal or a hearty feast, this soup will become your go-to recipe.
Imagine diving into a bowl of Healthy Green Chicken Enchilada Soup that’s not only delicious but also satisfying. It’s a perfect choice for meal prep, especially when you want to whip up something simple and nourishing. Plus, this recipe makes great use of leftover chicken or can be made quickly in an Instant Pot for those busy weeknights.
With hints of chili and a creamy texture, this Chicken Enchilada Soup Quick is designed to be both indulgent and healthy. It’s a versatile dish that can be adapted to suit your taste preferences, making it a fantastic addition to your culinary repertoire.
The Ultimate Creamy Chicken Enchilada Soup
This Creamy Chicken Enchilada Soup is filled with savory flavors from enchilada sauce and rich creaminess that balances perfectly with tender chicken and spices. Each spoonful offers a delightful taste that will leave you wanting more, making it a crowd-pleaser at any gathering.
Ingredients
- 2 cups cooked chicken, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) green enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn (frozen or canned)
- 1 cup black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Sauté Aromatics: In a large pot over medium heat, add chopped onions and garlic. Sauté until softened, about 3-4 minutes.
- Add Chicken and Spices: Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Cook for an additional 2 minutes to combine flavors.
- Pour in Enchilada Sauce and Broth: Add the green enchilada sauce and chicken broth to the pot. Bring to a simmer.
- Stir in Cream and Veggies: Reduce heat, then stir in the heavy cream, corn, and black beans. Let it simmer for another 10 minutes, allowing the flavors to meld.
- Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 350kcal
- Fat: 20g
- Protein: 25g
- Carbohydrates: 20g