Description
A heartwarming bowl of creamy chicken enchilada soup that combines rich flavors and satisfying textures, perfect for cool evenings.
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (15 oz) enchilada sauce
- 1 cup heavy cream or half-and-half
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, combine the chicken broth and enchilada sauce. Bring to a simmer over medium heat.
- Stir in the shredded chicken, black beans, and corn.
- Add the cumin, chili powder, salt, and pepper. Stir well to combine and let it simmer for about 10 minutes.
- Reduce heat to low, then slowly stir in the heavy cream until fully incorporated.
- Allow to heat through without boiling.
- Serve hot, garnished with chopped cilantro and lime wedges on the side.
Notes
Consider adding extra spices or a dash of hot sauce for added flavor. Fresh herbs make a great garnish.
