Description
A hearty chicken enchilada soup that brings the delicious flavors of enchiladas into a comforting, warming dish that’s perfect for family gatherings.
Ingredients
- 1 lb chicken breast
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 can enchilada sauce
- 4 cups chicken broth
- 1 cup cream cheese
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, sour cream
Instructions
- In a large pot, sauté the onion and garlic until soft.
- Add the chicken breast, black beans, corn, diced tomatoes, enchilada sauce, chicken broth, cumin, and chili powder. Bring to a boil.
- Reduce heat and simmer until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the cream cheese and shredded cheese until melted and combined.
- Season with salt and pepper to taste.
- Serve hot with optional toppings.
Notes
For quicker preparation, consider using rotisserie chicken. Adjust spices to taste for a bolder flavor!
