Description
A hearty, comforting soup filled with shredded chicken, zesty enchilada sauce, and creamy goodness, topped with crunchy tortilla strips.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla strips for garnish
Instructions
- In a large pot over medium heat, sauté the chopped onion until softened, about 3 to 4 minutes. Add minced garlic and stir until fragrant.
- Add shredded chicken, enchilada sauce, chicken broth, cumin, and chili powder. Stir and bring to a gentle boil.
- Lower the heat and whisk in heavy cream and shredded cheese until melted and combined.
- Add black beans and corn, simmering for about 10 minutes.
- Season with salt and pepper to taste. Serve hot, garnished with crispy tortilla strips.
Notes
This soup can be made in advance and stored in the fridge for up to 3 days or frozen for up to 3 months. Adjust spice levels and toppings as desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg