Chicken Enchilada Soup
A delightful and hearty soup combining the rich flavors of traditional enchiladas, perfect for chilly days or casual gatherings.
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup Ingredients
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (15-ounce) black beans, drained and rinsed
- 1 can (15-ounce) corn, drained
- 1 can (10-ounce) red enchilada sauce
- 1 can (4-ounce) chopped green chilies
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro (optional)
- as needed for serving Tortilla chips
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook for about 5 minutes until translucent.
- Stir in the minced garlic along with ground cumin, chili powder, paprika, salt, and black pepper. Cook for another 1-2 minutes until fragrant.
- Pour in the chicken broth and bring to a gentle simmer.
Cooking
- Add cooked shredded chicken, black beans, corn, red enchilada sauce, and chopped green chilies. Stir well and let simmer for about 15-20 minutes.
- Introduce the heavy cream and shredded cheeses. Stir continuously until cheeses melt and integrate.
- Remove from heat and sprinkle with chopped cilantro if desired.
Serving
- Ladle the soup into bowls and serve with tortilla chips on the side.
- Optionally, allow guests to crumble tortilla chips into their soup or set up a toppings bar.
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Notes
Use leftover chicken or rotisserie chicken for convenience. Adjust spices for heat preference and consider thickening the soup by pureeing a portion. Vegetarian options can substitute chicken for vegetables or quinoa.