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Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup for a Cozy Family Dinner

A warm, zesty Creamy Chicken Enchilada Soup, perfect for cozy family dinners and packed with wholesome ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil if needed.
  • 1 medium Onion, diced Red or yellow onion can be used as alternatives.
  • 3 cloves Garlic, minced Fresh garlic is recommended; garlic powder can be substituted (1/8 teaspoon per clove).
  • 1 pound Cooked Chicken Breast, shredded Can swap with shredded rotisserie chicken.
  • 2 cups Chicken Broth Vegetable broth can be a substitute for a vegetarian version.
  • 1 cup Heavy Cream Coconut cream can be used for a dairy-free alternative.
For the Extras
  • 1 cup Corn Fresh, frozen, or canned varieties work.
  • 2 cups Black Beans, drained and rinsed Pinto beans can be used as an alternative.
  • 1 can Red Enchilada Sauce Key flavor component.
  • 1 teaspoon Ground Cumin Coriander can substitute for a similar taste.
  • 1 teaspoon Chili Powder Adjust amount to preference.
  • 1 teaspoon Smoked Paprika Sweet paprika can be used if smoked is unavailable.
  • Salt and Pepper For seasoning to taste.
For Garnishing
  • 1 cup Shredded Cheese Cheddar or Mexican blend; can substitute with vegan cheese.
  • Fresh Cilantro, chopped For garnish, optional.
  • Tortilla Chips Served on the side for crunch.

Equipment

  • Large pot or Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Heat about 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the diced medium onion and sauté for about 5 minutes until translucent.
  2. Stir in 3 minced garlic cloves and continue to sauté for an additional minute until fragrant.
  3. Incorporate the shredded chicken breast, 2 cups of chicken broth, 1 cup of heavy cream, 1 cup of corn, and 2 cups of drained black beans. Stir in the entire can of red enchilada sauce.
  4. Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1 teaspoon of smoked paprika. Season with salt and pepper to taste. Bring to a gentle simmer for 15-20 minutes.
  5. Remove from heat and stir in 1 cup of shredded cheese until melted and incorporated.
  6. Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve hot alongside tortilla chips.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 700mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 10mg

Notes

For best flavor, allow the soup to sit for a few minutes before serving. Adjust spices to suit your preferences.

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