Description
A delightful creamy soup packed with flavor from spices, chicken, and fresh ingredients, perfect for any time of the year.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 4 cups chicken broth
- 1 (10-ounce) can green enchilada sauce
- 2 cups cooked shredded chicken (about 1 pound)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1/2 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 5 minutes, until translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, until fragrant.
- Stir in the ground cumin, smoked paprika, and chili powder, cooking for another minute to toast the spices.
- Pour in the chicken broth and green enchilada sauce, stirring well to combine. Bring to a gentle simmer.
- Add the cooked shredded chicken, black beans, and corn to the pot. Stir to incorporate and let simmer for about 10-15 minutes.
- Lower the heat and pour in the heavy cream, stirring to combine. Allow to cook for another 5 minutes without boiling.
- Stir in the shredded cheese until melted and creamy. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
For added flavor, consider garnishing with avocado slices or serving with tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 65mg