Description
A rich and comforting one-pot soup combining smoky enchilada sauce with creamy cheese and hearty chicken.
Ingredients
Scale
- 1.5 lbs chicken breast, cubed
- 2 cups chicken broth
- 10 oz enchilada sauce
- 8 oz cream cheese, softened
- 1 can (15 oz) black beans, drained
- 1 cup frozen corn
- 1 tsp ground cumin
- Salt and pepper to taste
- Optional: Cilantro, lime, avocado, and tortilla strips for garnish
Instructions
- Brown the chicken in a large pot over medium heat until cooked through.
- Stir in the chicken broth and enchilada sauce; bring to a simmer.
- Let the chicken simmer for 15 minutes to develop flavor.
- Add the cream cheese and whisk until the soup is smooth and creamy.
- Stir in the black beans and corn, heating through for 5 minutes.
- Season with cumin and salt, then serve with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American