Description
A spicy, cozy Tex-Mex soup loaded with shredded chicken, enchilada flavors, and a rich creamy broth—comfort in every spoonful.
Ingredients
- Shredded chicken (rotisserie works great)
- Red enchilada sauce
- Chicken broth
- Heavy cream
- Olive oil
- Onion, diced
- Garlic, minced
- Cumin
- Chili powder
- Paprika
- Corn kernels
- Black beans
- Salt & black pepper
- Jalapeño slices (optional)
- Cilantro
- Sour cream & shredded cheddar (for topping)
Instructions
- Heat olive oil in a large pot; sauté onion until soft.
- Add garlic, cumin, chili powder, and paprika; stir until fragrant.
- Pour in enchilada sauce and chicken broth; bring to a simmer.
- Add shredded chicken, corn, and black beans.
- Simmer 15–20 minutes to build flavor.
- Stir in heavy cream and gently heat until creamy.
- Serve hot topped with sour cream, cheese, jalapeños, and cilantro.
Notes
- For a spicier soup, add more jalapeño slices.
- Rotisserie chicken saves time and adds flavor.
- This soup can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg