Description
A comforting and hearty soup featuring shredded chicken, green enchilada sauce, and creamy goodness, perfect for chilly days.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 4 cups chicken broth
- 1 cup heavy cream or sour cream
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, combine shredded chicken, green enchilada sauce, black beans, corn, and chicken broth. Heat over medium, stirring gently.
- Once simmering, fold in heavy cream (or sour cream), cumin, garlic powder, salt, and pepper.
- Allow to cook for 10-15 minutes, stirring occasionally.
- Serve hot, garnished with chopped cilantro and lime wedges.
Notes
For a spicy kick, add chopped green chilies or a dash of hot sauce. Store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican