Description
A rich, velvety blend of shredded chicken, red enchilada sauce, and melted cream cheese. This comforting one-pot meal is a flavor-packed twist on traditional enchiladas.
Ingredients
Scale
- 3 cups shredded rotisserie chicken
- 1 can (10 oz) red enchilada sauce
- 4 cups low-sodium chicken broth
- 8 oz cream cheese, softened
- 1 cup frozen corn
- 1 can (15 oz) black beans, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- Fresh cilantro and lime for garnish
Instructions
- Heat olive oil in a large pot and sauté onions and garlic until translucent.
- Stir in red enchilada sauce and chicken broth; bring to a gentle simmer for 10 minutes.
- Add shredded chicken, corn, and black beans; simmer for another 5-10 minutes.
- Lower heat and stir in softened cream cheese until fully melted and incorporated.
- Remove from heat once the soup is creamy and heated through.
- Ladle into bowls and garnish with fresh cilantro and a squeeze of lime.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American