Description
A comforting and creamy chicken enchilada soup perfect for family gatherings, filled with rich flavors and vibrant colors.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (14 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, combine the chicken, enchilada sauce, chicken broth, heavy cream, black beans, corn, cumin, garlic powder, salt, and pepper.
- Bring it to a boil over medium heat, stirring occasionally.
- Once boiling, reduce to a simmer, allowing the flavors to meld beautifully.
- Let the soup simmer for 20 minutes, stirring occasionally to ensure everything blends well.
- Serve hot, garnished with chopped cilantro and lime wedges.
Notes
Use leftover rotisserie chicken for a quick solution. Feel free to add veggies or adjust spices to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Simmering
- Cuisine: Mexican