Description
A warm, comforting bowl of creamy chicken enchilada soup, perfect for quick dinners and family gatherings.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10 oz) red enchilada sauce
- 1 cup heavy cream
- 1 cup corn (fresh or frozen)
- 1 cup black beans, rinsed and drained
- 1 teaspoon cumin
- Salt and pepper to taste
- Shredded cheese, for topping
- Fresh cilantro, for garnish
Instructions
- In a large pot, heat some olive oil and sauté the chopped onion and minced garlic until translucent.
- Add the chicken breasts and cook until no longer pink, about 5-7 minutes.
- Pour in the chicken broth and enchilada sauce, stirring to mix. Bring to a gentle simmer.
- Add corn, black beans, and cumin; let it cook for another 10 minutes.
- Remove the chicken breasts, shred them, and return to the pot.
- Stir in the heavy cream, seasoning with salt and pepper to taste.
- Serve hot, garnished with shredded cheese and fresh cilantro.
Notes
Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken soup, enchilada soup, creamy soup, Mexican soup, easy dinner, one pot meal