Description
A rich, velvety fusion of a hearty chicken soup and bold enchiladas. This one-pot meal is creamy, comforting, and incredibly easy to prepare.
Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie)
- 8 oz cream cheese, cubed
- 10 oz red enchilada sauce
- 4 cups chicken broth
- 1 cup frozen corn
- 1 can (15 oz) black beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
Instructions
- Sauté onion and garlic in oil/butter over medium heat until translucent.
- Stir in the red enchilada sauce and chicken broth, bringing the mixture to a simmer.
- Add the shredded chicken and frozen corn; stir and cook for 5 minutes.
- Stir in cubed cream cheese, whisking until completely melted and smooth.
- Fold in the black beans and heat through for another 2-3 minutes.
- Taste and adjust seasoning with salt or lime juice before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American