Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
4 cups chicken broth
2 cups cooked shredded chicken
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn, drained
1 can (10 oz) red enchilada sauce
1 cup heavy cream
Salt and pepper to taste
Toppings: shredded cheese, avocado slices, cilantro, sour cream
Instructions
1. In a large pot over medium heat, heat the olive oil. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, cumin, chili powder, and smoked paprika; cook for another minute until fragrant.
3. Pour in the chicken broth and bring to a simmer.
4. Add the shredded chicken, black beans, corn, and enchilada sauce. Stir well to combine.
5. Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste.
6. Let it simmer for another 10 minutes until heated through.
7. Serve hot with your favorite toppings.
Notes
This soup can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Fat: 20g
- Carbohydrates: 30g
- Protein: 20g
Keywords: soup, enchiladas, chicken, creamy