Description
A flavorful and hearty soup made with shredded chicken, black beans, corn, and a blend of spices.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chicken broth
- 2 cups cooked chicken (shredded)
- 15 ounces black beans (canned, drained and rinsed)
- 15 ounces corn (canned, drained)
- 10 ounces red enchilada sauce (canned)
- 4 ounces chopped green chilies (canned)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons fresh cilantro (chopped, optional)
- Tortilla chips (for serving)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, cumin, chili powder, paprika, salt, and black pepper. Cook for 1-2 minutes.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken, black beans, corn, enchilada sauce, and green chilies. Stir well to combine.
- Reduce heat to low and let it simmer for 15-20 minutes.
- Remove from heat and stir in the heavy cream and cheeses until melted.
- Add chopped cilantro if desired. Serve hot with tortilla chips.
Notes
Can be adjusted for spice levels, and perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg