Description
A comforting chicken enchilada soup combining tender chicken, beans, and creamy goodness, perfect for family gatherings or weeknight dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup heavy cream
- 1 cup shredded cheese (Cheddar or Monterey Jack)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot over medium heat, sauté the chopped onion and minced garlic until soft.
- Add the shredded chicken, enchilada sauce, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper.
- Bring to a simmer and cook for about 10-15 minutes.
- Stir in the heavy cream and half of the shredded cheese. Cook until the cheese is melted and the soup is heated through.
- Serve hot, garnished with the remaining cheese and fresh cilantro.
Notes
For added heat, include diced jalapeños or hot sauce. Serve with a wedge of lime for a refreshing twist.
