Description
A comforting and creamy white chicken enchilada soup that’s perfect for warming up on chilly evenings.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 cups chicken broth
- 1 can (10 oz) green enchilada sauce
- 8 oz cream cheese
- 1 cup corn (frozen or canned)
- 1 cup black beans (rinsed and drained)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Heat the broth and sauce: In a large pot over medium heat, combine the chicken broth and green enchilada sauce. Stir until the mixture warms through.
- Incorporate the cream cheese: Add the cream cheese to the pot and stir until it melts and becomes fully combined.
- Add the ingredients: Gently fold in the shredded chicken, corn, black beans, garlic powder, onion powder, cumin, salt, and pepper.
- Simmer: Lower the heat and let the mixture simmer for 15-20 minutes.
- Serve and garnish: Ladle the soup into bowls, topping each with chopped cilantro and a squeeze of lime juice.
Notes
This soup keeps well in the fridge for up to three days and can be customized by adding different beans or veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg