Description
A comforting and creamy soup with enchilada flavors, balanced with corn and lime for a cozy meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn (frozen or canned)
- 1 cup black beans (canned, rinsed and drained)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips for serving
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Heat a large pot over medium heat and add a little oil. Add chopped onion and minced garlic, sauté until the onion is translucent and garlic is fragrant (3-4 minutes).
- Add shredded chicken, enchilada sauce, chicken broth, corn, and black beans. Stir in cumin, chili powder, salt, and pepper.
- Bring to a gentle boil, then reduce heat and simmer for about 20 minutes.
- Stir in heavy cream and warm through for another 5 minutes.
- Ladle the soup into bowls and serve with tortilla chips, cilantro, and lime wedges.
Notes
Use rotisserie chicken for speed. Control creaminess by using half-and-half or reducing cream for a lighter finish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg
Keywords: soup, chicken enchilada, comfort food, creamy, quick meal