Description
A comforting Chicken Enchilada Soup filled with shredded chicken, black beans, corn, and vibrant spices, perfect for chilly nights.
Ingredients
- 2 cups shredded cooked chicken
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (optional for topping)
- Sour cream (optional for serving)
- Chopped cilantro (optional for garnish)
Instructions
- In a large pot, sauté the onion and garlic until soft.
- Add the shredded chicken, black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot, topped with cheese, sour cream, and cilantro if desired.
Notes
Adjust spice levels by modifying the amount of chili powder. For a creamier texture, blend a portion of the soup before serving.
