Description
A vibrant and hearty soup with shredded chicken, enchilada sauce, and creamy goodness, perfect for cozy evenings.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 2 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- Chopped cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent. Stir in the minced garlic and cook for another minute.
- Add the shredded chicken, chicken broth, enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for about 10 minutes.
- Lower the heat and stir in the heavy cream and shredded cheese until melted and evenly mixed.
- Serve hot, garnished with chopped cilantro.
Notes
For added flavor, consider topping with fresh lime juice or avocado. Adjust spices to taste and serve with crispy tortilla chips.
