Description
A comforting and delicious soup that combines the flavors of enchiladas in a hearty meal, perfect for any occasion.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot over medium heat, sauté the onion and garlic until softened.
- Stir in the shredded chicken, enchilada sauce, chicken broth, cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Add the heavy cream, black beans, and corn, stirring to combine.
- Heat through for another 5 minutes.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
For extra flavor, consider adding diced bell peppers or jalapeños. Use leftover rotisserie chicken to save time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican