Description
A cozy, fuss-free weeknight supper that tastes like your favorite Tex-Mex takeout in a bowl. Rich from heavy cream, tangy from enchilada sauce, loaded with shredded chicken, corn, and black beans.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 onion, chopped
- 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 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
- Cheddar cheese for serving
Instructions
- Heat a large pot over medium heat. Add a splash of oil and sauté the chopped onion until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
- Add the shredded chicken, enchilada sauce, chicken broth, heavy cream, corn, black beans, and cumin. Stir until combined.
- Bring the soup to a gentle simmer, then reduce heat and simmer uncovered for 15–20 minutes so flavors meld and the soup slightly thickens.
- Taste and season with salt and pepper as needed. If the soup is too thick, thin with a little extra chicken broth.
- Serve hot, topped with chopped cilantro and shredded cheddar cheese.
Notes
Serve with crunchy corn tortilla chips or warm flour tortillas. For toppings, consider sliced avocado, lime, or pickled jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg