Description
A warm bowl of soup that combines the comforting flavors of chicken enchiladas into a creamy, delicious broth, perfect for busy weeknights and cozy gatherings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound cooked chicken breast, shredded
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup corn (fresh, frozen, or canned)
- 2 cups black beans, drained and rinsed
- 1 can (10 oz) red enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped for garnish
- Tortilla chips, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 5 minutes, until softened.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add the shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce to the pot. Mix well to combine.
- Season the mixture with ground cumin, chili powder, smoked paprika, salt, and pepper.
- Bring the soup to a gentle simmer, allowing it to cook for 15-20 minutes. Stir occasionally.
- Once thickened and heated through, remove from heat. Stir in shredded cheese until melted and creamy.
- Serve the soup hot, garnished with fresh cilantro and tortilla chips on the side.
Notes
Consider using rotisserie chicken for quicker prep, and customize spice levels to family’s taste. This soup is freezer-friendly; store in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 80mg