Description
A delightful and comforting soup with shredded chicken, beans, and corn in a rich and creamy sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 lb tender chicken (shredded)
- 1 can enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 can black beans (drained)
- 1 cup corn (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips for serving
- Shredded cheese for topping (optional)
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, sauté the diced onion and garlic until translucent.
- Add the shredded chicken and cook until warmed through.
- Stir in the enchilada sauce, chicken broth, black beans, corn, cumin, and chili powder.
- Bring to a simmer and let cook for about 15-20 minutes.
- Lower the heat and stir in the heavy cream.
- Season with salt and pepper to taste.
- Serve hot, topped with tortilla chips, cheese, and cilantro as desired.
Notes
Use rotisserie chicken to save time, adjust spices for desired heat level, and use low-fat cream or Greek yogurt for a healthier version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 80mg