Description
A comforting and creamy chicken enchilada soup that brings warmth and flavor to family dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Toppings: shredded cheese, cilantro, tortilla strips, avocado
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened.
- Stir in the shredded chicken, chicken broth, enchilada sauce, cumin, and chili powder. Bring to a simmer.
- Add the heavy cream, black beans, and corn, stirring well. Cook for another 10 minutes until heated through.
- Season with salt and pepper to taste.
- Serve hot, topped with shredded cheese, cilantro, tortilla strips, and avocado.
Notes
Use rotisserie chicken for an easy shortcut. You can experiment with different beans for various flavors.
