Description
A comforting and hearty chicken enchilada soup filled with shredded chicken, black beans, and rich flavors.
Ingredients
- 1 lb shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chiles
- 4 cups chicken broth
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a pot over medium heat, combine shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, chicken broth, and taco seasoning.
- Bring to a simmer and cook for about 20 minutes, stirring occasionally to blend the flavors.
- Reduce heat to low and stir in sour cream and shredded cheese until melted and creamy.
- Season with salt and pepper to taste, adjusting based on your preference.
- Serve hot, garnished with chopped cilantro.
Notes
For quick prep, consider using rotisserie chicken. Adjust the spice level by choosing milder diced tomatoes.
