Description
A rich and comforting soup that combines the flavors of chicken enchiladas in a creamy, satisfying bowl.
Ingredients
Scale
For the Crust:
- 1 lb cooked shredded chicken breast
- 1 can (10 oz) red enchilada sauce
- 1 can (10 oz) condensed cream of chicken soup
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 cup shredded cheddar cheese
- Tortilla strips and cilantro for garnish
Instructions
1. Prepare the Crust:
- In a large pot, combine enchilada sauce, cream of chicken soup, chicken broth, cumin, and chili powder. Stir until smooth.
- Add shredded chicken, black beans, and corn. Bring to a simmer over medium heat, stirring occasionally.
- Reduce heat to low and stir in heavy cream and cheddar cheese until cheese is melted and soup is creamy. Do not boil.
- Serve hot garnished with tortilla strips and fresh cilantro.
Notes
You can customize the seasonings to taste.