Creamy Mexican Chicken Enchilada Black Bean Soup Recipe
Indulge in the aromatic and delightful fusion of flavors with this Creamy Mexican Chicken Enchilada Black Bean Soup recipe.
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Equipment
- Medium-Sized Pot OR
- Bowls For Serving
Ingredients
- 1 Chicken Breast Boneless, Skinless
- 1 cup Black Beans Soaked Overnight Or Canned
- 2 cups Chicken Broth
- 1/2 cup Enchilada Sauce
- 1 Small Onion Diced
- 2 Garlic Cloves Minced
- 1 Medium-Sized Jalapeno Seeds Removed And Diced
- 1 tsp Cumin
- 1/2 cup Corn (Frozen, Canned, or Fresh)
- 1/2 cup Cream
- Salt And Pepper To Taste
- 1 tbsp Olive Oil
- 2 tbsp Fresh Cilantro Chopped
- 1/2 Lime Juiced
- 1/2 cup Shredded Mexican Cheese Blend
- 1 Avocado Sliced (For Garnish)
Instructions
- Heat olive oil in the pot over medium heat. Add the diced onion, minced garlic, and diced jalapeno, sauté until softened (about 3-5 minutes).
- Add the chicken breast to the pot along with cumin, salt, and pepper. Cook until the chicken is browned on both sides (about 5-7 minutes).
- Pour in the enchilada sauce, chicken broth, and black beans. Bring the mixture to a simmer and let it cook for 20-30 minutes until the chicken is fully cooked and the beans are tender.
- Remove the chicken breast, shred it with two forks, and return it to the pot.
- Add in the corn and simmer for another 5 minutes.
- Stir in the cream, lime juice, and half of the chopped cilantro. Adjust the seasonings as per taste.
Nutrition
Calories: 709kcalCarbohydrates: 62gProtein: 23gFat: 44gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 90mgSodium: 1766mgPotassium: 865mgFiber: 15gSugar: 9gVitamin A: 1760IUVitamin C: 16mgCalcium: 469mgIron: 6mg
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