Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 pound Cooked Chicken Breast, shredded
- 2 cups Chicken Broth
- 1 cup Heavy Cream
- 1 cup Corn
- 2 cups Black Beans, drained and rinsed
- 1 can Red Enchilada Sauce (10 oz)
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Smoked Paprika
- Salt, to taste
- Pepper, to taste
- 1 cup Shredded Cheese
- Fresh Cilantro, chopped
- Tortilla Chips
Instructions
- Heat the oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until it is soft and translucent.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the shredded chicken, corn, black beans, and red enchilada sauce. Mix well to combine.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes.
- Stir in the heavy cream, ground cumin, chili powder, smoked paprika, salt, and pepper. Simmer for another 5 minutes until heated through.
- Serve hot, topping each bowl with shredded cheese, fresh cilantro, and crunchy tortilla chips for added texture.
Notes
For a spicier kick, consider adding diced jalapeños or a few dashes of hot sauce. You can use leftover chicken to save time, or even a rotisserie chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 75mg