RecipeCastle

Delicious Chicken Enchilada Soup

Delicious Chicken Enchilada Soup

Ingredients

  • 2 tbspolive oil: Used to sauté the vegetables and create a flavorful base.
  • 1diced onion: Adds sweetness and depth to the soup.
  • 3minced garlic cloves: Introduces a pungent aroma and a rich flavor profile.
  • 1.5 tspchili powder: Offers warmth and spice (enhancing the overall flavor.)
  • 1 tspcumin: A must-have spice that adds earthiness to the soup.
  • 0.5 tspsmoked paprika: Gives a smoky note that complements the other spices.
  • 0.5 tsporegano: Adds an aromatic touch reminiscent of traditional Mexican flavors.
  • —Salt & pepper: Essential for further enhancing the dish’s seasoning.
  • 4 cupschicken broth: The backbone of the soup that provides moisture and depth.
  • 15 ozred enchilada sauce: The key to the dish (lending its distinct flavor and color.)
  • 14.5 ozfire-roasted diced tomatoes: Brings acidity and texture to the mix.
  • 15 ozblack beans (drained: Add protein and a hearty texture.)
  • 1 cupcorn: Introduces a touch of sweetness and crunch.
  • 2 cupsshredded cooked chicken: Essential protein component; rotisserie chicken works great!
  • 0.5 cupheavy cream (optional: Adds richness and velvety texture.)
  • 1 cupshredded Mexican cheese blend: Melts beautifully for a creamy finish.
  • 2 tbspmasa harina (or flour: Used for thickening the soup.)
  • 2 tbspwater: To create a slurry with masa harina.
  • —Tortilla chips
  • —Shredded cheese
  • —Diced avocado
  • —Sour cream
  • —Fresh cilantro
  • —Lime wedges

Instructions

  1. 1

    Sauté the Aromatics: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced onion and cook for 4-5 minutes until it becomes translucent. Next, stir in 3 minced garlic cloves, 1.5 tsp chili powder, 1 tsp cumin, 0.5 tsp smoked paprika, 0.5 tsp oregano, and a pinch of salt & pepper. Cook until fragrant, about an additional minute.

  2. 2

    Build the Soup Base: Pour in 4 cups chicken broth, followed by 15 oz red enchilada sauce and 14.5 oz fire-roasted diced tomatoes. Stir to combine and then add 15 oz black beans (drained), 1 cup corn, and 2 cups shredded cooked chicken. Bring the mixture to a gentle boil.

  3. 3

    Simmer the Soup: Once boiling, lower the heat, cover, and let the soup simmer for 20 minutes, stirring occasionally. Taste and adjust the seasonings as necessary!

  4. 4

    Thicken the Soup: In a small bowl, mix 2 tbsp masa harina with 2 tbsp water to form a slurry. Add this slurry to the soup and simmer for another 5 minutes until the soup thickens.

  5. 5

    Add Cheese and Cream: Gradually stir in 1 cup shredded Mexican cheese blend and the optional 0.5 cup heavy cream until melted and incorporated for a rich finish.

  6. 6

    Serve and Garnish: Ladle the soup into bowls and let your creativity shine with toppings! Consider adding tortilla chips, diced avocado, sour cream, and a sprinkle of fresh cilantro. Serve with lime wedges for an extra zest.