Name: Chicken Enchilada Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: . Base Ingredients; 2 Tablespoons olive oil; 1 medium onion (chopped); 5-6 cloves garlic (chopped); 2 carrots (peeled and chopped); 2 ribs celery (chopped); 1 bell pepper (chopped); 1 1/2 teaspoons chili powder; 1 teaspoon cumin; 1 teaspoon ground coriander; 1 teaspoon dried oregano; 3/4 teaspoon paprika; 6 cups low-sodium chicken broth; 14.5 ounce can diced tomatoes; 2-3 chicken breasts (or 4-5 skinless chicken thighs (bone-in or boneless)); 5-6 6 inch yellow corn tortillas; salt and freshly ground black pepper (to taste); 15 ounce can black beans; 4 ounce can diced green chiles; 1/2 cup heavy whipping cream; . Toppings; sour cream (for topping); shredded cheddar or pepper jack cheese (for topping); fresh cilantro (for topping); green onion (chopped for topping); avocado (chopped)

Welcome to a bowl of comfort! This Chicken Enchilada Soup is a delightful blend of flavors that warms your heart and fills your belly. Let’s dive into the tasty details!

Cooking Tips

This part’s so satisfying: blending the soup to creamy perfection! Don't skip on the toppings; they add a burst of freshness!

Why You'll Love It

With its rich flavors and hearty ingredients, this soup is perfect for any day of the week. You’ve got to try this one!

Ingredients

Instructions

Prepare the base:
Step 1

- Saute veggies: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, garlic, carrots, celery, and bell pepper and sauté for several minutes until tender.
Step 2

- Add spices and broth: Add chili powder, cumin, coriander, oregano, and paprika. Stir to combine. Add chicken broth and diced tomatoes. Cook for 5 minutes.
Step 3

- Cook chicken and tortillas: Add chicken and corn tortillas and cook for about 15 minutes, or until chicken is cooked through. Remove chicken to a plate, shred the meat and remove any bones.
Step 4

- Blend soup: Ladle soup into a blender, in batches, and blend until smooth.
Step 5

- Finish the soup: Return broth to the soup pot and stir in shredded chicken, black beans, and green chiles. Stir in cream. Season to taste with salt and pepper.
Step 6

- Serve: Serve topped with sour cream, cheese, avocado, cilantro, and green onions, if desired.

Nutrition

Calories: 350, Fat: 15g, Carbs: 30g, Protein: 25g

Cooking techniques

Sauteing and blending are key techniques in this recipe. Sautéing brings out the flavors of the vegetables, while blending creates a smooth texture for the soup.

Variations or substitutions

Feel free to substitute the chicken with shredded pork or beans for a vegetarian version. You can also adjust the spices according to your heat preference!

Storage tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of broth if necessary.

Notes

For a lighter version, consider using low-fat cream or skipping it altogether. This soup is also freezer-friendly!