Description
A comforting and flavorful soup that blends tender chicken, vibrant beans, and sweet corn in a creamy broth, perfect for chilly evenings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Toppings: shredded cheese, avocado, cilantro, tortilla strips
Instructions
- Sauté onion and garlic in a large pot until fragrant.
- Add shredded chicken, enchilada sauce, chicken broth, corn, black beans, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 15 minutes.
- Stir in heavy cream and heat until warmed through.
- Serve hot with desired toppings.
Notes
For a thicker soup, allow it to simmer longer. Consider using homemade chicken broth for an elevated flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg
Keywords: soup, enchilada, chicken, comfort food, creamy
