Description
A creamy, zesty soup that blends classic enchilada flavors with tender shredded chicken, black beans, and corn for a comforting meal.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, rinsed and drained
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté until fragrant and translucent, about 3–4 minutes.
- Add the chicken breasts to the pot and brown on all sides, about 5–7 minutes.
- Pour in 4 cups chicken broth and the enchilada sauce. Increase heat until the liquid comes to a boil.
- Reduce heat to low, cover the pot, and simmer for 20–25 minutes, or until the chicken is tender.
- Remove chicken to shred and return it to the pot.
- Stir in heavy cream, corn, black beans, cumin, chili powder, and season with salt and pepper.
- Simmer for an additional 10 minutes. Serve hot with garnishes.
Notes
For a lighter soup, substitute half-and-half for heavy cream. For dairy-free, use full-fat coconut milk.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican