Description
A rich and creamy chicken enchilada soup packed with flavor.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Combine chicken, enchilada sauce, cream of chicken soup, and chicken broth in a pot.
- Heat over medium heat until simmering.
- Stir in sour cream, cheese, and spices.
- Cook for 10 minutes, stirring occasionally.
- Serve hot with toppings like tortilla strips or avocado.
Notes
- Use rotisserie chicken for quick prep.
- Adjust spice levels to your taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
