Chicken Enchilada Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pot enchilada soup loaded with shredded chicken, black beans, corn, and tomatoes in a spiced cheesy broth. Ready in under thirty minutes with all the flavors of chicken enchiladas.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons extra virgin olive oil
- 1 medium onion (diced)
- 2 to 3 garlic cloves (minced)
- 1/2 teaspoon ground cumin
- 1/2 cup masa harina
- 3 cups chicken stock or broth (low sodium)
- 2 cups cooked shredded or chopped chicken (I just use a rotisserie chicken)
- 14 ounces enchilada sauce (I used O Organics Enchilada Sauce)
- 15 ounce can black beans (rinsed well, drained)
- 1 cup frozen corn kernels
- 15 ounces can diced tomatoes (fire roasted tomatoes are delicious in this recipe)
- 4 ounces can chopped green chiles
- salt and pepper (to taste)
- 4 ounces cream cheese (room temperature, cubed)
- 4 ounces sharp cheddar cheese (grated, about 1 cup)
- 4 ounces Monterey Jack cheese (grated, about 1 cup)
- cilantro, sour cream, tortilla chips or strips, avocado, diced tomato, shredded cheese, green onions
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1595mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 973mg
- Calcium
- 349mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1595MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.