Description
Quick & Delicious Comfort Food
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chiles
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Chopped cilantro for garnish
Instructions
- In a large pot, combine the chicken broth, enchilada sauce, black beans, corn, and diced tomatoes.
- Bring the mixture to a boil over medium heat.
- Add the shredded chicken, cumin, chili powder, salt, and pepper.
- Reduce heat and let simmer for 10 minutes.
- Stir in the heavy cream and let cook for an additional 5 minutes.
- Serve hot, topped with shredded cheese and chopped cilantro if desired.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a spicier version, add more chili powder or diced jalapeños.
- Serve with tortilla chips for added crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: 35 Minutes Creamy Chilis Chicken Enchilada Soup Recipe