Description
A delightful creamy soup infused with flavors from green enchilada sauce, tender chicken, and sweet corn, perfect for cozy evenings.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 can (10 oz) green enchilada sauce
- 8 oz cream cheese, softened
- 4 cups chicken broth
- 1 cup corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Combine the shredded chicken, enchilada sauce, chicken broth, corn, black beans, cumin, garlic powder, salt, and pepper in a large pot over medium heat.
- Stir until the mixture begins to simmer and melds beautifully.
- Reduce the heat and stir in the softened cream cheese until melted and fully integrated.
- Allow the soup to simmer for 10-15 minutes, stirring occasionally.
- Sprinkle with shredded cheese if desired, and let it melt before serving.
- Garnish with fresh cilantro and serve warm.
Notes
This soup can be made ahead of time for enhanced flavors and is customizable based on preference. Try adding jalapeños for heat or avocado for creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg