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Chicken Enchilada Soup
A creamy Tex-Mex soup, simmered with chicken, corn and black beans in a rich enchilada sauce base, topped with melted cheese.
Total time
25 min
Prep
5 min
Cook
20 min
Difficulty
easy
Cuisine
American
comfortfamily-friendly
Ingredients
3 cupsshredded cooked chicken
1 canenchilada sauce
1 canblack beans, drained
1 cupfrozen corn
4 cupschicken broth
4 ozcream cheese
1 tspcumin
1 tspchilli powder
cheddar, sour cream, green onionsto serve
Instructions
1
Combine chicken, enchilada sauce, beans, corn, and broth; bring to simmer.
2
Cube cream cheese; add and stir until melted.
3
Season with cumin and chilli powder.
4
Serve topped with cheddar, sour cream, and green onions.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
168
Protein
5.7g
Fat
11g
Carbs
15.1g
Fiber
2.3g
Sodium
1000mg
Reviews
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★★★★★
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