Creamy Green Chicken Enchilada Soup: Cozy Comfort in a Bowl
A deliciously creamy green chicken enchilada soup that’s perfect for cozy nights in.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (14 oz) green enchilada sauce
- 2 cups chicken broth
- 1 cup heavy cream
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, fresh or frozen
- 1 cup diced tomatoes with green chilies
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped cilantro for garnish
Instructions
- In a large pot, combine chicken, enchilada sauce, chicken broth, and heavy cream.
- Stir in black beans, corn, diced tomatoes, cumin, paprika, and garlic powder.
- Bring to a simmer over medium heat, stirring occasionally.
- Season with salt and pepper to taste.
- Let the soup cook for 15-20 minutes, or until heated through.
- Serve hot, garnished with chopped cilantro.
Notes
- For extra flavor, you can add diced onions and bell peppers.
- This soup pairs well with tortilla chips or crusty bread.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 100mg