Description
A comforting and flavorful creamy chicken enchilada soup made with shredded chicken, red enchilada sauce, black beans, and heavy cream, perfect for chilly evenings.
Ingredients
- 2 cups shredded chicken
- 1 can red enchilada sauce
- 1 can black beans, drained and rinsed
- 1 cup corn
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Tortilla strips for topping
- Sour cream for topping
- Chopped green onions for garnish
Instructions
- Combine shredded chicken, red enchilada sauce, black beans, corn, chicken broth, heavy cream, cumin, garlic powder, salt, and pepper in a large pot.
- Bring the mixture to a boil over medium heat.
- Reduce the heat and let it simmer for about 15-20 minutes, stirring occasionally.
- Adjust seasoning if necessary.
- Serve hot, topped with crispy tortilla strips, a dollop of sour cream, and sprinkled with chopped green onions.
Notes
For a thicker soup, blend a portion and return it to the pot. Rotisserie chicken can save prep time. Use frozen corn for convenience.
