Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 pound cooked chicken shredded
- 4 cups chicken broth
- 1 can (10 oz) green enchilada sauce
- 1 can (15 oz) black beans drained and rinsed
- 1 cup corn frozen or canned
- 2 cups heavy cream
- 1 cup shredded cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook until softened.
- Stir in the minced garlic and cook for another minute.
- Add the shredded chicken, chicken broth, and green enchilada sauce.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the black beans, corn, heavy cream, shredded cheese, cumin, chili powder, salt, and pepper.
- Cook until heated through and cheese is melted.
- Serve warm, garnished with additional cheese if desired.
Notes
- For a spicier flavor, add jalapeños to the soup.
- Top with fresh cilantro or avocado for added freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Green Chicken Enchilada Soup, creamy soup, cheesy soup, comfort food