Cooked - Chicken Enchilada Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Enchilada Soup

8.0

2 Tablespoons olive oil

1 medium onion (, chopped)

6 cloves garlic (, chopped)

2 carrots (, peeled and chopped)

2 ribs celery (, chopped)

1 bell pepper (, chopped)

1 ½ teaspoons chili powder

1 teaspoon cumin

1 teaspoon ground coriander

1 teaspoon Dried oregano

¾ teaspoon paprika

6 cups low-sodium chicken broth

14.5 ounce can diced tomatoes

3 chicken breasts (, or 4-5 skinless chicken thighs (bone-in or boneless))

6 6 inch yellow corn tortillas

Salt and freshly ground black pepper (, to taste)

15 oz can black beans

4 oz can diced green chiles

½ cup heavy whipping cream

Sour cream (, for topping)

Shredded cheddar or pepper jack cheese (, for topping)

Fresh cilantro (, for topping)

Green onion (, chopped for topping)

Avocado (, chopped)

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.
Add chili powder, cumin, coriander, oregano, and paprika. Stir to combine. Add chicken broth and diced tomatoes. cook for 5 minutes.
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.
Blend: Ladle soup into a blender, in batches, and blend until smooth.
Finish: 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.
Serve topped with sour cream, cheese, avocado, cilantro and green onions, if desired.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 80 weeks ago

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