Ingredients
Scale
For the Crust:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 (1.25-ounce) packet taco seasoning
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can red enchilada sauce
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
- For serving: shredded cheese, sour cream, tortilla strips, avocado slices, lime wedges
Instructions
1. Prepare the Crust:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the chicken pieces and taco seasoning. Cook, stirring occasionally, until the chicken is no longer pink, about 5-7 minutes.
- Stir in the green chiles, black beans, corn, enchilada sauce, diced tomatoes with their juices, and chicken broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
- Stir in the heavy cream, cheddar cheese, and cilantro. Season with salt and pepper to taste. Cook for 5 more minutes, or until the cheese is melted and the soup is heated through.
- Ladle the soup into bowls and serve with desired toppings.