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Chicken Enchilada Soup

Creamy Chicken Enchilada Soup: A One-Pot Marvel

Creamy Chicken Enchilada Soup is a delightful fusion of flavors that transports your taste buds straight to Mexico.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Adds richness and helps sauté the onions.
  • 1 medium Onion diced, provides aromatic base flavor.
  • 3 cloves Garlic minced, infuses the soup with fragrant notes.
  • 1 pound Cooked Chicken Breast shredded, adds heartiness.
  • 2 cups Chicken Broth base liquid that deepens flavor.
  • 1 cup Heavy Cream gives a rich, creamy texture.
  • 1 cup Corn fresh/frozen/canned, adds sweetness and texture.
  • 2 cups Black Beans drained and rinsed, provides protein and fiber.
  • 1 can Red Enchilada Sauce 10 oz, delivers the signature tang and spiciness.
  • 1 teaspoon Ground Cumin offers warmth and earthiness.
  • 1 teaspoon Chili Powder enhances flavor with mild heat.
  • 1 teaspoon Smoked Paprika adds depth and a hint of smokiness.
  • Salt to taste, essential for seasoning.
  • Pepper to taste, essential for seasoning.
For the Garnish
  • 1 cup Shredded Cheese cheddar/Mexican blend, for garnish.
  • Fresh Cilantro chopped, for garnish.
  • Tortilla Chips for serving.

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions for Creamy Chicken Enchilada Soup
  1. Heat 2 tablespoons of olive oil over medium heat in a large pot or Dutch oven. Add 1 medium diced onion and sauté for about 5 minutes until translucent.
  2. Stir in 3 cloves of minced garlic and sauté for an additional minute until golden and aromatic.
  3. Add 1 pound of shredded cooked chicken breast, 2 cups of chicken broth, 1 cup of heavy cream, 1 cup of corn, and 2 cups of drained and rinsed black beans.
  4. Sprinkle in 1 teaspoon each of ground cumin, chili powder, and smoked paprika. Add salt and pepper to taste. Bring to a gentle simmer and cook for 15-20 minutes.
  5. Remove from heat and stir in 1 cup of shredded cheese until melted and creamy.
  6. Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve hot alongside crunchy tortilla chips.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 4mg

Notes

Browning matters; it intensifies flavor. For spiciness, add jalapeños. Reheat with broth if thickened. Store leftovers for up to 4 days in the fridge.

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