Chicken Enchilada Soup | Malkia’s Collected
In a large pot, heat a small amount of oil over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.
Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Serving bowl
- Grater
- Fork
- Measuring spoon
Ingredients
- 2 cups cooked, shredded chicken
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce (red or green)
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- Salt
- pepper
- Tortilla chips and fresh cilantro for garnish (optional)
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