Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn (frozen or canned)
- 1 cup black beans (canned, drained and rinsed)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips for garnish
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Sauté the diced onion and minced garlic in a large pot over medium heat until they become translucent and fragrant.
- Add in the diced tomatoes, enchilada sauce, chicken broth, corn, black beans, cumin, chili powder, salt, and pepper to the pot. Stir well to combine.
- Bring the mixture to a boil. Once boiling, reduce the heat and simmer the soup for about 20 minutes, allowing the flavors to meld together beautifully.
- Stir in the shredded chicken and heavy cream, ensuring everything is well-mixed. Heat through until the chicken is warmed and the soup reaches a comforting temperature.
- Serve hot, garnished with tortilla strips, chopped cilantro, and a wedge of lime for that extra zing.
Notes
For a lighter version, substitute heavy cream with half-and-half or unsweetened almond milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg