Chicken Enchilada Soup

Name: Chicken Enchilada Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups shredded cooked chicken; 1 can enchilada sauce; 1 can black beans, drained; 1 cup frozen corn; 4 cups chicken broth; 4 oz cream cheese; 1 tsp cumin; 1 tsp chilli powder; cheddar, sour cream, green onions to serve

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

Combine chicken, enchilada sauce, beans, corn, and broth; bring to simmer.

Cube cream cheese; add and stir until melted.

Season with cumin and chilli powder.

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

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