Chicken Enchilada Soup (Print Version)
# Ingredients:
→ Base Components
01 -
1 medium onion, chopped
02 -
1 tablespoon of olive oil
03 -
4 cups of chicken stock
04 -
2 minced garlic cloves
05 -
1 teaspoon chili powder
06 -
½ teaspoon of smoked paprika
07 -
1 teaspoon of ground cumin
08 -
A can (15 oz) of black beans (rinsed and drained)
09 -
1 cup of frozen or canned corn
10 -
2 cups of shredded cooked chicken
11 -
1 can (10 oz) of enchilada sauce
12 -
1 cup of heavy cream or your choice of half-and-half
13 -
Salt and pepper, adjusted to your taste
14 -
1 can (14.5 oz) of diced tomatoes, with optional green chilies
15 -
Freshly chopped cilantro, to sprinkle on top
→ Extras for Serving
16 -
Shredded cheese
17 -
Sour cream
18 -
Avocado slices
19 -
Lime pieces
# Instructions:
01 -
Warm olive oil in a big pot at medium heat. Toss in the onion and cook it until soft, about 5 minutes.
02 -
Mix in the garlic with the smoked paprika, cumin, and chili powder. Let it cook for just a moment until you can smell the aroma.
03 -
Add chicken stock followed by the enchilada sauce. Gently stir and bring to a mild simmer.
04 -
Drop in the black beans, diced chicken, corn, and tomatoes. Give it a gentle mix and let it simmer for 15-20 minutes so flavors come together.
05 -
Turn the heat lower and stir the heavy cream in carefully. Don’t let it boil. Add salt and pepper to suit your taste.
06 -
Serve warm with some fresh cilantro on top. Feel free to add extras like sour cream, lime, cheese, or avocado.
# Notes:
01 -
Switch heavy cream for half-and-half or coconut milk if you'd like a lighter option.
02 -
No enchilada sauce? Combine tomato sauce with chili powder and cumin as a quick fix.
03 -
Want it meat-free? Use veggie broth and skip the chicken completely.
04 -
Leftovers taste even better! This soup keeps well for reheating the next day.