Ingredients
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 3 cups cooked, shredded chicken
- 1¼ cup enchilada sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cans (10 ounces) Rotel
- 1 can (15 ounces) corn
- ½ teaspoon chili powder
- 2 teaspoons cumin
- ½ cup corn flour
- 1 cup shredded cheddar cheese (plus more for topping)
- 6 ounces cream cheese, softened and cubed
- ½ teaspoon salt
- ½ teaspoon pepper
- Tortilla strips, sliced avocado, sour cream, and cilantro for serving
Instructions
- In a large soup pot, heat olive oil over medium-high heat. Add the onions and sauté until translucent. Add garlic and sauté until fragrant.
- Stir in the chicken broth, chicken, enchilada sauce, black beans, Rotel, corn, chili powder, and cumin. Bring the soup to a boil, then reduce heat to medium-low.
- Transfer 2 cups of the soup to a separate bowl and whisk together with corn flour until smooth. Mix the mixture back into the soup to thicken.
- Stir in the shredded cheddar and cream cheese, cooking over medium-low heat until fully melted and combined.
- Season with chili powder, salt, and pepper to taste.
- Ladle the soup into bowls and top with tortilla strips, sliced avocado, sour cream, and cilantro.
Notes
- For added heat, use a spicier version of Rotel or add some diced jalapeños.
- Feel free to adjust the seasonings to your taste, such as adding more cumin or chili powder.
- Top with additional cheese for a cheesy finish, or use a mix of different cheeses.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 55mg
