Description
A comforting creamy chicken enchilada soup combining shredded chicken, black beans, and corn in a rich broth, perfect for family gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
- Tortilla chips for serving
Instructions
- In a large pot, combine the chicken broth and enchilada sauce over medium heat.
- Stir in the shredded chicken, black beans, corn, garlic powder, cumin, salt, and pepper.
- Bring to a simmer and let cook for about 10 minutes.
- Add the heavy cream and stir until combined.
- Allow to heat through, then serve hot, garnished with chopped cilantro and tortilla chips on the side.
Notes
Add diced jalapeños for extra heat if desired. For a creamier texture, adjust the amount of heavy cream to your liking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg
Keywords: chicken soup, enchilada, comfort food, Mexican soup, family recipes
