Description
A comforting and creamy Chicken Enchilada Soup that brings the flavors of Chili’s right to your home, perfect for any day or occasion.
Ingredients
Scale
- 2 cups cooked chicken (shredded or diced)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) corn (drained)
- 1 can (19 oz) mild enchilada sauce
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 clove garlic (minced)
- Salt and pepper to taste
- Optional toppings: Sour cream, diced avocado, cilantro, tortilla strips
Instructions
- Heat a large pot over medium heat and sauté minced garlic until fragrant.
- Add shredded chicken, black beans, and corn. Stir for a couple of minutes.
- Add enchilada sauce, chicken broth, chili powder, and cumin. Bring to a simmer.
- Pour in heavy cream and stir until well combined.
- Stir in shredded cheese until melted. Adjust salt and pepper to taste.
- Ladle into bowls and add your favorite toppings before serving.
Notes
Feel free to spice it up with cayenne pepper or jalapeños. Substitute chicken with vegetables for a vegetarian option. Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg