Description
A hearty and creamy soup that combines the comforting flavors of Mexican cuisine, perfect for chilly days.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn (canned or frozen)
- 1 cup black beans, rinsed and drained
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Toppings: Shredded cheese
- Toppings: Cilantro
- Toppings: Avocado
- Toppings: Lime wedges
Instructions
- Heat a large pot over medium heat. Sauté the diced onions and minced garlic until translucent and fragrant, about 3-5 minutes.
- Add in the shredded chicken, enchilada sauce, chicken broth, corn, black beans, chili powder, cumin, salt, and pepper. Stir well to combine.
- Bring the mixture to a simmer and let it cook for 20 minutes.
- Finally, stir in the heavy cream and heat through for a couple of minutes.
- Serve hot, topped with shredded cheese, fresh cilantro, slices of avocado, and a squeeze of lime.
Notes
This soup also freezes well! Portion it out and stash it in the freezer for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg