Ingredients
Scale
Essential Ingredients:
- 2 cups shredded chicken (rotisserie chicken works great)
- 2 cups enchilada sauce (green or red, your choice)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn (canned or frozen)
- 1 cup black beans (rinsed and drained)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional Add-ins:
- Diced zucchini or spinach for extra veggies
- Tortilla chips or strips for garnish
- Shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare Ingredients:
Dice the onion and mince the garlic. Rinse and drain the black beans if using canned. Measure all spices and gather the rest of the ingredients. - Sauté Aromatics:
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for 1 more minute, stirring frequently. - Add Base Ingredients:
Stir in the enchilada sauce, chicken broth, and shredded chicken. Add the cumin, chili powder, and a pinch of salt and pepper. Bring the mixture to a simmer. - Add Creaminess:
Reduce the heat to low and stir in the heavy cream. Mix well to create a creamy broth. Let it simmer for about 10 minutes to allow the flavors to meld. - Add Beans and Corn:
Add the black beans and corn to the soup. Simmer for another 5 minutes to warm everything through. - Taste and Adjust:
Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or chili powder to taste. - Serve and Garnish:
Ladle the soup into bowls and top with shredded cheese, tortilla strips, fresh cilantro, and a squeeze of lime juice if desired.
Notes
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
