Description
A warm, comforting bowl of soup loaded with all the flavors of classic enchiladas, perfect for weeknight dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat a splash of oil and sauté the diced onion and minced garlic until softened and fragrant.
- Add the shredded chicken, chicken broth, enchilada sauce, black beans, corn, cumin, and chili powder. Mix well and bring to a gentle simmer.
- Reduce heat to low and stir in the heavy cream and half of the shredded cheese. Continue stirring until cheese melts and soup is heated through.
- Taste and season with salt and pepper as needed.
- Serve hot, garnishing each bowl with remaining cheese and a sprinkle of fresh cilantro.
Notes
For convenience, you can use rotisserie chicken. For a spicy kick, consider adding diced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican