Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 4 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- 1 cup shredded cheese (optional)
Instructions
- In a large pot over medium heat, sauté the chopped onion until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the shredded chicken, green enchilada sauce, black beans, corn, chicken broth, cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and let simmer for 15 minutes.
- Stir in the heavy cream and allow the soup to heat through, about 5 more minutes.
- If using, add shredded cheese and allow it to melt before serving.
- Serve hot, garnished with fresh cilantro.
Notes
- You can substitute the heavy cream with coconut milk for a lighter version.
- For added heat, include diced jalapeños or a splash of hot sauce.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 60 mg