Description
A luscious, hearty soup that combines bold flavors of traditional enchiladas with a creamy base and tender shredded chicken.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn (frozen or canned)
- 1 cup black beans, drained and rinsed
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Cheddar cheese, for topping
- Cilantro, for garnish
Instructions
- In a large pot, sauté onions and garlic until translucent.
- Add the shredded chicken, enchilada sauce, chicken broth, and spices.
- Bring to a simmer, then stir in the corn and black beans.
- Add the heavy cream and allow the soup to heat through, about 5 minutes.
- Season with salt and pepper to taste.
- Serve topped with cheddar cheese and cilantro.
Notes
Use rotisserie chicken for convenience. Adjust spice levels to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 70mg