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.
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.
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.
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.
- 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
- Sour cream (or Greek yogurt)
- Shredded cheddar cheese
- Hot sauce
- Guacamole or sliced avocados
- 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 chicken breast and simmer for 5 minutes more to warm everything through.
- Add the half-and-half and check for seasonings again, adjusting as necessary.
- Serve with desired toppings.
- Cook Time: 30 minutes
- Category: soup
Keywords: chicken enchilada soup, enchilada soup recipes, healthy soup recipes, comfort food recipes, chicken enchiladas