Description
A flavorful chicken enchilada soup that simmers for 30 minutes, delivering deep flavors with minimal effort.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn
- 1 cup heavy cream
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add the chicken broth, diced tomatoes, black beans, and corn. Stir well.
- Mix in the shredded chicken, chili powder, cumin, salt, and pepper.
- Bring the soup to a simmer.
- Reduce heat to low and stir in heavy cream.
- Allow the soup to sit for 5 minutes before serving.
Notes
Thin with a splash of broth when reheating if the soup thickens overnight.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 60mg