Description
A warm, creamy soup filled with shredded chicken, enchilada sauce, beans, and corn that is perfect for quick weeknight dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Shredded cheese for topping
Instructions
- In a large pot, combine the cooked chicken, enchilada sauce, black beans, corn, and chicken broth.
- Bring to a simmer over medium heat.
- Stir in the heavy cream, cumin, and garlic powder.
- Season with salt and pepper to taste.
- Simmer for about 10-15 minutes until heated through.
- Serve topped with shredded cheese and cilantro.
Notes
For added depth, you can include a pinch of chili powder or smoked paprika. Use rotisserie chicken to save time. Stir in the cream last and heat gently for a smooth texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: soup, creamy soup, chicken enchilada, quick meal, comfort food