Chicken Enchilada Soup: 7 Warmth-Inducing Wonders
A warm, hearty soup filled with flavors and customizable to suit your preferences. Perfect for chilly nights and family gatherings.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 cup enchilada sauce
- to taste salt and pepper
- 1 cup shredded cheese
- for garnish fresh cilantro
Instructions
Preparation
- Start by gathering all your ingredients. Chop the onion, mince the garlic, and shred the chicken if you haven't done so already.
Cooking the Base
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic, and sauté for about 5 minutes until the onion is soft and translucent.
Adding Spices
- Stir in the chili powder, cumin, and paprika. Cook for about 1 minute to maximize flavor.
Incorporating Broth and Chicken
- Pour in the chicken broth and bring to a boil. Add the shredded chicken and let it simmer for 20 minutes.
Mixing in Beans and Veggies
- Add in the black beans, corn, and diced tomatoes, then cook together for another 5 minutes.
Adding Enchilada Sauce
- Stir in the enchilada sauce and bring to a gentle boil again. Taste and season with salt and pepper.
Serving
- Ladle the hot soup into bowls and top with shredded cheese. Garnish with fresh cilantro and serve hot.
Notes
Store in the fridge for 3-4 days or freeze for up to 3 months. Reheat on the stovetop, adding broth if needed.