Chicken Enchilada Soup

Chicken Enchilada Soup | Yes to Yolks

I hope you guys aren’t sick of the soup recipes yet. I just can’t get enough. Soup season is in full swing, and I’m loving every second of it.

I made this a couple weeks ago and froze half so that I’d have something to come home to after my business trip (read more about that here). I’m so glad I did. I am still in transit today, and I can tell you, the last thing I want to do when I get home is start cooking.

Chicken Enchilada Soup | Yes to Yolks

We’ll see how I really feel tomorrow morning once I’m back home, but I have a feeling I’m going to face plant onto whatever soft surface I come across first and just marinate in my own exhaustion for several hours. Perhaps a snuggling pup or two will be involved. And a bowl of this soup. I’m so looking forward to it. It’s spicy, creamy, and hearty. Totally delish. I love soups (and chilis!) like this because the topping options are endless. You can just go to town with the toppings! I did. I load mine up with Greek yogurt, guacamole, crunchy tortilla chips, and fresh scallions. It tastes like a creamy chicken enchilada…in a bowl.

Chicken Enchilada Soup | Yes to Yolks

It’s exactly what I need right now. Don’t get me wrong, Hawaii was absolutely gorgeous. Breathtaking, even. I only wish that I could have stayed longer. It would make this brutal travel worth it. I’ll tell you guys more about it when I have the energy.

Chicken Enchilada Soup | Yes to Yolks

On that note, I’m going to keep this post short and sweet today.

Make this soup. It’s awesome. I’m tired. The end.

 

Chicken Enchilada Soup                                              (makes 6 servings)


1 tablespoon olive or canola oil

1 large onion, diced

1 large bell pepper, diced

2 jalapeños, seeded and minced

4 garlic cloves, minced

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon dried oregano

1 (11-oz) can diced tomatoes and chiles

1 (15-oz) can diced tomatoes

4 cups low-sodium chicken broth

2 cups frozen corn

1 (15-oz) can black beans, drained and rinsed well

1 Rotisserie chicken breast, skin removed and shredded

1 cup half-and-half

 

Optional Toppings:

Sour cream (or Greek yogurt)

Shredded cheddar cheese

Hot sauce

Guacamole

Crushed tortilla chips

 

Heat the oil in a large pot over medium heat. Add the onion and bell pepper and cook for 5 minutes. Add the jalapeños and garlic and cook for another 5 minutes. Add the spices and the canned tomatoes/chiles. Season, to taste, with salt and pepper.

Add the chicken broth and bring the mixture to a simmer. Cook for 10 minutes.

Add the corn, canned beans, and turkey breast and simmer for 5 minutes more to warm everything through. Add the half-and-half and check for seasonings. Serve with desired toppings.

 

Chicken Enchilada Soup | Yes to Yolks

 

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