Creamy Chicken Enchilada Soup
A comforting and hearty soup combining tender chicken, enchilada sauce, and green chiles for a creamy texture and rich flavors, perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken Can use rotisserie chicken for convenience.
- 4 cups chicken broth Use high-quality chicken broth for best flavor.
- 1 can (10 oz) enchilada sauce Canned version is convenient, homemade can elevate the flavor.
- 1 can (4 oz) diced green chiles
- 1 can (15 oz) black beans, drained and rinsed Can substitute with pinto beans or chickpeas.
- 1 cup frozen corn
- 1 cup shredded cheese (cheddar or Mexican blend) Add towards the end to keep texture.
- 1 teaspoon cumin
- Salt and pepper to taste Adjust based on preference.
- Chopped cilantro and sour cream for serving (optional) Great for garnishing.
Instructions
Preparation
- In your slow cooker, add the cooked, shredded chicken, chicken broth, enchilada sauce, diced green chiles, black beans, frozen corn, cumin, and season with salt and pepper.
- Gently mix the ingredients together to combine all the flavors, then cover the crockpot with its lid.
Cooking
- Set your slow cooker to low for 4-6 hours or high for 2-3 hours, depending on how much time you have.
- About 30 minutes before serving, stir in the shredded cheese until melted and creamy.
- Ladle the soup into bowls and top with freshly chopped cilantro and a dollop of sour cream if desired.
Notes
For a spicy version, add 1 teaspoon of cayenne pepper. Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 32gProtein: 25gFat: 13gSaturated Fat: 5gSodium: 800mgFiber: 6gSugar: 2g
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