Description
A comforting soup blending bold Mexican flavors with a rich, creamy texture, perfect for any occasion.
Ingredients
- 2 cups cooked chicken, shredded
- 3 cups chicken broth
- 1 can (10 oz) red enchilada sauce
- 1 cup heavy cream
- 1 cup corn
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Tortilla chips for serving
Instructions
- In a large pot, combine chicken broth, enchilada sauce, corn, black beans, diced tomatoes, cumin, garlic powder, salt, and pepper.
- Bring the mixture to a gentle simmer over medium heat.
- Once simmering, add in the shredded chicken and heavy cream, stirring well to combine.
- Allow the soup to simmer for about 10-15 minutes, letting all the flavors meld together and heat through.
- Adjust seasoning if needed.
- Serve hot, garnished with chopped cilantro and a side of tortilla chips.
Notes
For a lighter version, substitute the heavy cream with low-fat cream. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican