Description
A warm, rich Tex-Mex soup with tender chicken, beans, corn, and vegetables in a velvety broth. Ready in 45 minutes with zero fuss—perfect for cozy weeknights!
Ingredients
1.5 lbs cooked, shredded chicken (butterfree or olive oil sautéed)
2 cups low-sodium chicken broth
1 cup enchilada sauce (standard store-bought or homemade)
1 (15 oz) can black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 (14.5 oz) can diced tomatoes, drained
1 onion, chopped
3 garlic cloves, minced
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1/2 cup evaporated milk
Salt and pepper to taste
Optional toppings: crushed tortilla strips, shredded cheddar cheese
Instructions
1. Heat a large pot over medium heat. Sauté onion and garlic until tender (4–5 minutes).
2. Stir in enchilada sauce, chicken broth, garlic powder, cumin, and chili powder. Bring to a gentle boil.
3. Add shredded chicken, black beans, corn, and diced tomatoes. Reduce heat and simmer for 15 minutes.
4. Swirl in evaporated milk until smoothly incorporated. Season with salt and pepper.
5. Serve hot with optional crushed tortilla strips or cheese on top.
Notes
All ingredients are halal/non-alcoholic compliant. Use non-dairy milk for vegan adaptation; add 2 tbsp ground cumin for extra depth. Soup freezes well up to 2 months.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stirring/Simmering
- Cuisine: Tex-Mex