Description
A warm and hearty soup that captures the flavors of traditional enchiladas, perfect for chilly evenings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes with green chilies
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn (frozen or canned)
- 1 cup black beans (cooked or canned, rinsed)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Tortilla strips for garnish
- Sour cream for garnish
- Fresh cilantro for garnish
Instructions
- In a large pot, cook the chicken over medium heat until no longer pink. Remove from the pot, shred, and set aside.
- In the same pot, add onion and garlic, sautรฉing until softened.
- Stir in diced tomatoes, enchilada sauce, chicken broth, and spices. Bring to a boil.
- Reduce heat and add the shredded chicken, cream, corn, and black beans. Simmer for about 15 minutes.
- Adjust seasoning with salt and pepper.
- Serve hot, topped with shredded cheese, tortilla strips, sour cream, and cilantro.
Notes
Use rotisserie chicken to save time. Adjust the creaminess by adding more or less heavy cream based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg