Ingredients
Scale
- 1 lb chicken breast
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, cilantro, tortilla chips
Instructions
- In a large pot, cook the diced onion and garlic until softened.
- Add the chicken breast and cook until no longer pink.
- Pour in the chicken broth and enchilada sauce.
- Stir in the black beans, corn, cumin, chili powder, salt, and pepper.
- Bring the mixture to a simmer and let it cook for about 20 minutes.
- Shred the chicken in the pot.
- Stir in the heavy cream and heat through.
- Serve hot, garnished with desired toppings.
Notes
For extra flavor, add more spices to suit your taste. Use leftover rotisserie chicken to save time. Adjust thickness by adding more or less broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 90mg