Creamy Chicken Enchilada Soup
A comforting and flavorful soup made with tender chicken, zesty enchilada sauce, and a creamy blend of spices—perfect for cozy nights or family dinners.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts Can substitute with chicken thighs for richer flavor.
- 1 can (10 oz) enchilada sauce Homemade version can be used.
- 2 cans (4 oz each) diced green chiles
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 small onion, diced
- 2 cloves garlic, minced Fresh garlic preferred for better flavor.
- 4 cups chicken broth Use low-sodium broth for better control of saltiness.
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup heavy cream Can substitute with half-and-half or whole milk for a lighter version.
Instructions
Preparation
- Place the chicken breasts in the crockpot.
- Add the enchilada sauce, green chiles, black beans, corn, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Stir to combine all ingredients evenly.
Cooking
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- About 30 minutes before serving, shred the chicken inside the crockpot with two forks and stir in the heavy cream.
Serving
- Serve hot, garnished with shredded cheese and fresh cilantro.
Notes
This soup holds up well in the fridge and freezes beautifully, making it perfect for meal prep or busy weeknights. For extra creaminess, you can add more heavy cream or some cream cheese.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 10gSugar: 3g
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