Description
A warm and hearty soup combining the comforts of chicken soup with spicy enchilada flavors, perfect for any chilly day.
Ingredients
Scale
- 2 cups of cooked chicken, shredded
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can (10 oz) of diced tomatoes with green chilies
- 1 can (15 oz) of black beans, drained and rinsed
- 1 can (15 oz) of corn, drained
- 4 cups of chicken broth
- 1 cup of heavy cream
- 1 tablespoon of taco seasoning
- Salt and pepper to taste
- Tortilla strips for garnish
- Optional toppings: shredded cheese, avocados, fresh cilantro, lime wedges
Instructions
- In a large pot, heat olive oil and sauté chopped onion until softened, about 5 minutes, then add garlic.
- Add shredded chicken, diced tomatoes, black beans, corn, and chicken broth. Bring to simmer and cook for 10-15 minutes.
- Stir in heavy cream and taco seasoning, adjusting salt and pepper to taste.
- Ladle soup into bowls and top with optional toppings, serving with tortilla strips.
Notes
For a lighter version, use coconut milk or cashew cream. You can also add more veggies or adjust spice levels to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg