Description
A quick and comforting creamy chicken soup with enchilada flavors, perfect for a cozy meal.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 cup corn, frozen or canned
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the chicken breasts, chicken broth, and enchilada sauce. Bring to a simmer and cook until the chicken is cooked through, about 15-20 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the heavy cream, corn, black beans, and shredded cheese. Cook until heated through, about 5 minutes.
- Season with salt and pepper to taste.
- Garnish with chopped cilantro before serving.
Notes
Feel free to substitute with rotisserie chicken or half-and-half for a lighter version.