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Copycat Cafe Zupas Chicken Enchilada Soup

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Servings 8 servings
Calories 340 kcal

Ingredients
  

  • 2 large chicken breasts cooked and shredded
  • 10 oz mild red enchilada sauce
  • 10 oz medium green enchilada sauce
  • 14 oz diced green chilis with liquid
  • 10 oz black beans drained and rinsed
  • 10 oz cream of chicken soup
  • 16 oz sweet corn frozen
  • 32 oz low sodium chicken stock
  • 1 cup half and half
  • 1 cup Mexican blend cheese
  • 2 Tbsp chili powder
  • 1½ tsp smoked paprika
  • salt and pepper to taste

Optional Toppings

  • torilla strips
  • extra shredded cheese
  • sour cream
  • hot sauce
  • lime wedges
  • green onions
  • avocados or guacamole

Instructions
 

  • In a large deep pot, add in the shredded chicken, both enchilada sauces, diced chili cans, cream of chicken, black beans, sweet corn, and chicken stock. Stir to combine and bring to a boil over the stove.
  • Once the soup boils, turn down to a simmer and add in the half and half, Mexican cheese, chili powder, and smoked paprika. Stir to combine and let come up to a simmer again. Simmer for 5 minutes and then serve immediately with desired toppings.

Nutrition

Serving: 1servingCalories: 340kcalCarbohydrates: 35gProtein: 26gFat: 12gSaturated Fat: 5gTrans Fat: 1gCholesterol: 59mgSodium: 1315mgPotassium: 729mgFiber: 7gSugar: 8gVitamin A: 1735IUVitamin C: 23mgCalcium: 241mgIron: 3mg
Keyword cheese, chicken, peppers
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