Chicken Enchilada Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Tex-Mex soup loaded with shredded chicken, black beans, corn, and enchilada sauce with hints of cumin and oregano. It's quick, warming, and deeply flavored. Top with sour cream, cheese, and tortilla chips.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 chicken breasts (boneless skinless, about 1 pound, or 3-4 cups cooked shredded chicken)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- 10 ounces (1 can) red enchilada sauce
- 15 ounces canned black beans (drained)
- 15 ounces canned whole kernel corn (drained)
- 10 ounces fire roasted diced tomatoes with chilies (ROTEL)
- 4 cups chicken stock
- 4 ounces cream cheese (softened)
- 1 ½ cups shredded cheddar cheese (divided)
- 1 tablespoon cornstarch (optional, for thickening)
- Cilantro
- Sour cream
- Tortilla chips
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 1339mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 871mg
- Calcium
- 222mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1339MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.