Creamy Chicken Enchilada Soup
A rich and creamy soup with tender chicken, flavorful enchilada sauce, and melted cheese.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
Instructions
- In a large pot, combine the enchilada sauce, cream of chicken soup, and milk. Stir well.
- Add the shredded chicken, cumin, chili powder, garlic powder, and onion powder. Mix thoroughly.
- Cook over medium heat until heated through, about 10 minutes.
- Reduce heat to low and stir in the cheddar cheese until melted.
- Remove from heat and stir in the sour cream.
- Season with salt and pepper to taste.
- Serve hot, garnished with extra cheese if desired.
Notes
- For extra spice, add diced green chiles or hot sauce.
- Use rotisserie chicken for quick prep.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Find it online: https://kitchenvan.com/creamy-chicken-enchilada-soup-recipe/