Description
A hearty, creamy soup bursting with the bold flavors of enchilada sauce, tender chicken, and fresh vegetables. Perfect for cozy nights and quick to prepare!
Ingredients
- Chicken Breast: 1 lb, cooked and shredded
- Onion: 1 medium, chopped
- Bell Peppers: 1 cup, diced
- Garlic: 3 cloves, minced
- Chicken Broth: 4 cups, low-sodium
- Cream Cheese: 8 oz, softened
- Enchilada Sauce: 3 cups
- Corn: 1 cup, canned or frozen
- Black Beans: 1 (15 oz) can, drained and rinsed
- Seasonings: 1 tsp cumin, 1 tsp chili powder, salt, and pepper to taste
Instructions
- Sauté Vegetables: Heat oil in a pot. Sauté onion, bell peppers, and garlic until fragrant.
- Add Broth & Chicken: Stir in chicken broth and shredded chicken; simmer for 10 minutes.
- Incorporate Cream Cheese: Whisk in softened cream cheese until smooth.
- Add Enchilada Sauce & Spices: Stir in enchilada sauce and seasonings.
- Final Touches: Mix in corn and black beans; cook until warmed through.
Notes
- Use rotisserie chicken for a quick shortcut.
- Adjust spices to suit your heat preference.
- Thin the soup with additional broth if needed.