Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Shredded cheese for topping
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Instructions
- In a large pot, sauté onion and garlic until translucent.
- Add shredded chicken, enchilada sauce, chicken broth, corn, cumin, chili powder, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the heavy cream and gently heat through without boiling.
- Serve hot, topped with shredded cheese and garnished with cilantro.
Notes
- Avoid overcooking the cream and adjust seasoning to taste. You can make this ahead of time and reheat or freeze without the cream for later use.