Description
A comforting bowl of Chicken Enchilada Soup, blending tender chicken with zesty tomatoes, creamy cheese, and hearty black beans.
Ingredients
- 1 lb chicken breast
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla chips for serving
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the onions and garlic until fragrant.
- Add the chicken breast and cook until browned.
- Stir in the black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce to a simmer.
- Cook for 20-30 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the heavy cream and shredded cheese until melted and creamy.
- Serve hot, garnished with tortilla chips and cilantro.
Notes
For extra depth, consider roasting the chicken breast before adding it to the pot. Adjust spices for personal heat preferences.
