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A creamy, hearty soup with all the flavors of chicken enchiladas. Shredded chicken, corn, and beans simmered in a rich, cheesy, and mildly spicy broth. Perfect for a cozy weeknight dinner, ready in under 45 minutes.
Sauté Aromatics
Build and Simmer the Soup Base
Thicken the Soup
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A creamy, hearty soup with all the flavors of chicken enchiladas. Shredded chicken, corn, and beans simmered in a rich, cheesy, and mildly spicy broth. Perfect for a cozy weeknight dinner, ready in under 45 minutes.
This tex_mex recipe takes 45 minutes to prepare and yields 4 servings. At 81.35 calories per serving with 0.6g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Add Creamy Finish
Serve and Garnish
For a vegetarian version, use vegetable broth and replace the chicken with an extra can of pinto beans or a plant-based chicken substitute.
To increase the heat, add a minced jalapeño or serrano pepper along with the onion, or stir in a pinch of cayenne pepper with the other spices.
To reduce the fat content, substitute the heavy cream with evaporated milk or half-and-half, and use a reduced-fat cheese.
Feel free to swap the black beans for pinto beans or kidney beans, or use a combination of all three.
The chicken and black beans provide a significant amount of high-quality protein, which is essential for muscle repair, immune function, and maintaining satiety.
With black beans and corn as key ingredients, this soup is packed with dietary fiber, which aids in digestion, helps regulate blood sugar levels, and promotes a feeling of fullness.
This soup contains a variety of vitamins and minerals from its diverse ingredients, including iron from beans, B vitamins from chicken, and antioxidants from the onions, garlic, and spices.
A 1.5 cup serving of this soup contains approximately 450-550 calories, depending on the specific ingredients and toppings used. The majority of calories come from the chicken, cheese, cream, and avocado.
This soup can be part of a balanced diet. It's a good source of protein from chicken and fiber from beans and corn. However, it is also high in sodium and saturated fat due to the cheese and heavy cream. For a healthier version, use low-sodium broth, reduced-fat cheese, and substitute heavy cream with Greek yogurt or evaporated milk.
Yes! Sauté the onion and garlic on the stovetop first, then transfer to the slow cooker. Add all other ingredients except the masa slurry, cream, and cheese. Cook on low for 4-6 hours or high for 2-3 hours. In the last 30 minutes, stir in the masa slurry, followed by the cream and cheese.
If you don't have masa harina, you can thicken the soup with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water). Masa harina is preferred as it adds a distinct, authentic corn tortilla flavor.
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid boiling. You may need to add a splash of broth to thin it out.