Description
A rich, creamy soup filled with tender chicken, vegetables, and delicious enchilada flavors.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 1 cup corn, frozen or canned
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and cook for another minute.
- Stir in the chicken breasts, enchilada sauce, chicken broth, corn, black beans, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the chicken is cooked through.
- Remove the chicken and shred it using two forks.
- Return the shredded chicken to the pot, then stir in heavy cream and shredded cheese.
- Cook for an additional 5 minutes until heated through and cheese is melted.
- Serve hot, garnished with fresh cilantro.
Notes
- This soup is perfect for meal prep and can be frozen for later use.
- Adjust the spice level by adding more chili powder if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg