Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp chili powder
- 1 tsp cumin
- 1 cup diced tomatoes (fresh or canned)
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
Instructions
- Heat a large pot over medium heat and sauté diced tomatoes for 2 minutes.
- Stir in shredded chicken, black beans, corn, enchilada sauce, and chicken broth until combined.
- Add chili powder, cumin, salt, and pepper; bring to a simmer.
- Reduce heat to low and stir in heavy cream.
- Cook for an additional 10 minutes, stirring occasionally.
Notes
- Feel free to customize toppings based on your preference.
- This soup can be made ahead and reheated for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free