Description
A rich and creamy blend of tender chicken, smoky enchilada sauce, and melted cheese. This one-pot soup is a satisfying dinner that brings bold Mexican flavors to your table.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 medium onion, diced
- 3 cloves garlic, minced
- 15 oz red enchilada sauce
- 4 cups chicken broth
- 1 cup frozen corn
- 1 can (15 oz) black beans, drained
- 4 oz cream cheese, cubed
- 1 cup shredded Monterey Jack or Cheddar cheese
- 1 tablespoon lime juice
- 2 tablespoons olive oil
Instructions
- Sauté onion in olive oil over medium heat until translucent.
- Add garlic and cook for 1 minute until fragrant.
- Stir in enchilada sauce and chicken broth, then bring to a simmer.
- Add shredded chicken, corn, and black beans; stir to combine.
- Lower heat and stir in cream cheese until fully melted.
- Fold in shredded cheese and lime juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-inspired