Chicken Enchilada Soup (Print Version)
# Ingredients:
→ Base Mix
01 -
1 medium onion, chopped
02 -
1 tablespoon olive oil
03 -
2 garlic cloves, finely chopped
04 -
1 teaspoon chili powder
05 -
1 teaspoon ground cumin
06 -
½ teaspoon smoked paprika
07 -
4 cups chicken stock
08 -
1 cup frozen or canned corn
09 -
1 can (10 oz) enchilada sauce
10 -
1 can (15 oz) black beans, rinsed and drained
11 -
1 can (14.5 oz) diced tomatoes (with optional green chilies)
12 -
2 cups cooked chicken, shredded
13 -
1 cup heavy cream or half-and-half
14 -
Salt and pepper, adjust to taste
15 -
Fresh cilantro for sprinkling on top
→ Add-ons
16 -
Sour cream
17 -
Grated cheese
18 -
Wedges of lime
19 -
Slices of avocado
# Instructions:
01 -
Heat up the olive oil in a big pot over medium. Toss in the chopped onion and let it cook, stirring occasionally, until it turns soft and see-through. This takes about 5 minutes.
02 -
Throw in the minced garlic along with chili powder, cumin, and smoked paprika. Stir it around for about a minute to bring out the aroma.
03 -
Pour in the chicken stock and enchilada sauce, giving it all a good stir. Let it come to a gentle simmer.
04 -
Put in the black beans, diced tomatoes, corn, and shredded chicken. Mix well, and let it simmer on low heat for about 15-20 minutes so the flavors can come together.
05 -
Turn down the heat and carefully mix in the heavy cream. Keep it on low heat and make sure it doesn’t boil. Add salt and pepper to suit your taste.
06 -
Ladle the soup into bowls while it's warm. Sprinkle some fresh cilantro on top and add any extras like cheese, sour cream, avocado slices, or lime wedges before enjoying.
# Notes:
01 -
Go for half-and-half or coconut milk if you'd like to cut down on dairy.
02 -
No enchilada sauce? Blend tomato sauce with some cumin and chili powder to improvise.
03 -
For a meat-free version, use veggie stock and leave out the chicken.
04 -
This soup stores well in the fridge, and the flavors are often even better the next day!