Description
A rich and creamy one-pot soup that captures all the bold flavors of chicken enchiladas. Hearty, savory, and comforting.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 2 cups red enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained
- 1 cup frozen corn
- 4 oz cream cheese, cubed
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
- Fresh cilantro and lime for garnish
Instructions
- Heat olive oil in a large pot over medium heat and sauté diced onions until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in enchilada sauce and chicken broth, stirring until combined.
- Stir in shredded chicken, black beans, and corn. Bring to a simmer for 10-15 minutes.
- Reduce heat to low and stir in cubed cream cheese until completely melted and smooth.
- Remove from heat and stir in shredded cheddar cheese until melted. Serve hot with garnishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex