Print

Creamy Chicken Enchilada Soup: A Cozy, Indulgent Delight

Creamy Chicken Enchilada Soup
Print Recipe

A rich and flavorful soup that combines creamy textures with the delightful taste of enchiladas.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound chicken breast, cooked and shredded
  • 1 can diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 can corn, drained
  • 1 cup heavy cream
  • 1 tablespoon taco seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheese
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the shredded chicken and sauté for 2-3 minutes.
  3. Stir in the diced tomatoes, corn, and chicken broth, bringing the mixture to a simmer.
  4. Reduce the heat and add the heavy cream, taco seasoning, salt, and pepper.
  5. Simmer for another 10 minutes, stirring occasionally.
  6. Serve hot, topped with shredded cheese and cilantro.

Notes

  • For added spice, include jalapeños in the mixture.
  • This soup can be made a day ahead and refrigerated for flavors to meld.

Nutrition

Keywords: Creamy Chicken Enchilada Soup, chicken soup, creamy soup, enchilada soup

Find it online: https://familydishguide.com/creamy-chicken-enchilada-soup-a-cozy-indulgent-delight/