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Chicken Enchilada Soup

Chicken Enchilada Soup
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Dive into a bowl of comfort with this Chicken Enchilada Soup – a fiesta of flavors that will warm your soul! Creamy, cheesy, and ridiculously easy to make, this soup is your next go-to for cozy nights or lively gatherings. It’s the perfect balance of spice and richness that will leave your taste buds dancing with joy.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 teaspoons minced garlic
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon ground oregano
  • 3 cups chicken broth
  • 1 cup half-and-half
  • 15 oz. canned black beans, drained and rinsed
  • 14.5 oz. canned diced tomatoes with juices
  • 11 oz. canned Mexicorn, drained
  • 1 tablespoon tomato paste
  • 1 cup enchilada sauce
  • 2 cups cooked shredded chicken
  • Salt and cayenne pepper to taste

For the Toppings

  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Crushed tortilla chips
  • Sour cream
  • Chopped jalapenos
  • Chopped cilantro

Instructions

Step 1: Sauté the Onion

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 small diced yellow onion and sauté until it becomes translucent, about 5 minutes.

Step 2: Add Garlic

Stir in 2 teaspoons of minced garlic and cook for an additional minute, allowing the garlic to become fragrant.

Step 3: Incorporate Spices

Sprinkle in 2 tablespoons of all-purpose flour, 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of ground oregano. Stir the mixture for about 1 minute to combine the ingredients well.

Step 4: Whisk in Liquids

Gradually whisk in 3 cups of chicken broth and 1 cup of half-and-half, ensuring there are no lumps. Bring the mixture to a gentle simmer.

Step 5: Add Remaining Ingredients

Stir in 15 oz. of drained and rinsed canned black beans, 14.5 oz. of canned diced tomatoes (with juices), 11 oz. of drained canned Mexicorn, 1 tablespoon of tomato paste, 1 cup of enchilada sauce, and 2 cups of cooked shredded chicken. Allow the soup to simmer for about 20 minutes, letting the flavors blend together.

Step 6: Season the Soup

Taste the soup and season with salt and cayenne pepper according to your preferred spice level.

Step 7: Serve the Soup

Ladle the soup into bowls and garnish with 1 cup of shredded cheddar cheese, 1 cup of shredded Monterey Jack cheese, crushed tortilla chips, a dollop of sour cream, chopped jalapenos, and chopped cilantro.

Notes

Storage Suggestions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing it in individual portions for up to 2 months.

Adjusting Spice Levels

Feel free to adjust the amount of cayenne pepper and chili powder to suit your taste. You can also add more jalapenos for extra heat.

Add-Ins and Variations

Consider adding other beans or vegetables to the soup, such as corn or bell peppers, for additional flavor and texture. You can customize the toppings based on your preferences as well.

Find it online: https://www.chyachya.com/chicken-enchilada-soup/