A rich, cheesy, one-pot soup that tastes just like chicken enchiladas. Packed with black beans, corn, and shredded chicken in a bold red enchilada broth.
Ingredients
- 1 tbsp Olive oil
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 cups Cooked chicken, shredded
- 2 cups Chicken broth
- 10 oz Red enchilada sauce
- 15 oz Black beans, rinsed
- 1 cup Frozen corn
- 14 oz Diced tomatoes (canned)
- 1 tsp Cumin
- 8 oz Cream cheese, softened
- 0.25 cup Masa harina (optional thickener)
Instructions
- Sauté onion and garlic in olive oil until soft.
- Add broth, enchilada sauce, tomatoes, cumin, beans, corn, and chicken.
- Bring to a boil, then reduce to a simmer.
- Whisk masa harina with water and stir in to thicken (simmer 10 mins).
- Remove from heat. Whisk in softened cream cheese until melted.
- Serve hot with tortilla chips and avocado.