Chicken Enchilada Soup (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon olive oil
02 -
1 small yellow onion, diced
03 -
6 cloves garlic, minced
04 -
2 teaspoons ground cumin
05 -
2 teaspoons chili powder
06 -
1 tablespoon tomato paste
→ Main Components
07 -
1 (15-ounce) can black beans, drained and rinsed
08 -
1 (15-ounce) can corn, drained (or 200g frozen corn)
09 -
1 (10-ounce) can diced tomatoes with green chilies
10 -
1 (28-ounce) can red enchilada sauce
11 -
480ml vegetable juice
12 -
450g boneless skinless chicken breasts
13 -
120ml heavy cream
14 -
Kosher salt, to taste
15 -
Fresh cracked black pepper, to taste
→ Garnish
16 -
Fried tortilla strips
17 -
Sour cream
18 -
Fresh chopped cilantro
19 -
Thinly sliced green onion
20 -
Lime wedges
# Instructions:
01 -
Heat olive oil in a large pot over medium-high heat. Add onion and cook, stirring frequently for about 4 minutes until softened.
02 -
Add minced garlic, cumin, chili powder, and tomato paste. Cook, stirring frequently, for another minute until fragrant.
03 -
Add black beans, corn, diced tomatoes with chilies, enchilada sauce, and vegetable juice along with a few large pinches of salt and pepper. Nestle chicken breasts into the mixture.
04 -
Cover the pot and bring to a simmer over medium-high heat. Reduce heat to low and simmer, covered, for about 25-30 minutes or until the chicken is cooked through and shreds easily.
05 -
Remove the chicken from the pot, shred it with two forks, and return to the pot. Stir in heavy cream and season to taste with salt and pepper.
06 -
Ladle soup into bowls and garnish with tortilla strips, sour cream, cilantro, and green onion. Serve with lime wedges for squeezing over the top.
# Notes:
01 -
For a thicker soup, blend a portion of the soup before adding the chicken back in.
02 -
This soup freezes well; simply omit the cream and add it when reheating.