Description
A comforting, creamy soup bursting with chicken, corn, and enchilada flavors, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (10 oz) cream of chicken soup
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes
- 1 cup cheddar cheese, shredded
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a large pot, combine chicken broth, cream of chicken soup, and enchilada sauce. Stir until well mixed.
- Use medium heat to ensure the soup warms evenly.
- Add shredded chicken, corn, black beans, diced tomatoes, cumin, chili powder, salt, and pepper.
- Stir to distribute the spices. If the broth seems too thick, add a splash of water or extra broth.
- Bring to a simmer over medium heat and cook for 8 to 10 minutes.
- Stir in heavy cream and cheese until melted.
- Serve hot, garnished with chopped cilantro.
Notes
For a lighter version, swap heavy cream for half-and-half or a mix of milk and cornstarch. Rotisserie chicken can save time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg