Description
Creamy Chicken Enchilada Soup blends shredded chicken, red enchilada sauce, black beans, corn and a silky broth into a comforting one‑pot meal. This easy, family‑friendly recipe delivers bold Mexican flavor with a velvety texture, perfect for quick weeknight dinners. Garnish each bowl with crunchy tortilla strips and a dollop of sour cream for extra richness. Ready in just 30 minutes, it offers a hearty, satisfying soup that warms both body and soul. Savor the warm aroma and colors in each bite.
Ingredients
Scale
- 2 cups shredded chicken
- 1 can red enchilada sauce
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 4 cups chicken broth
- 1 cup sour cream
- 1 cup tortilla strips
- 1/2 cup green onions, chopped
- Salt to taste
Instructions
- In a large pot, combine chicken broth, red enchilada sauce, black beans, and corn. Bring to a simmer.
- Add shredded chicken and cook for about 10 minutes, stirring occasionally.
- Stir in sour cream until well combined and heated through.
- Season with salt to taste.
- Serve hot, topped with crispy tortilla strips and chopped green onions.
Notes
- For a dairy‑free version
- substitute sour cream with coconut yogurt. Adjust spice level with jalapeños or chipotle. Store leftovers in the refrigerator for up to four days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Creamy Chicken Enchilada Soup, easy chicken soup recipe, chicken enchilada soup, Mexican soup recipe, quick weeknight dinner, one pot chicken soup, family friendly soup, low carb soup, comforting soup, dinner for 6, hearty chicken soup