Enchilada Soup

This is a staple in my home. This recipe is very easy and I use it year round! It’s a great soup for loading on toppings and you can adjust ingredients as needed. I usually make a pot and freeze it for later. Perfect for those nights when you don’t feel like cooking, but you’re craving a home cooked meal.

Ingredients

• 1 Red onion

• 1 Red Bell Pepper

• 1 Green Bell Pepper

• 1 Can Corn

• 1 Can Black Beans

• 1 Can Red Enchilada Sauce

• 1 Chicken, Cooked & Shredded

Toppings (Optional)

• Shredded Sharp Cheddar Cheese

• Queso Fresco Crumbling Cheese

• Sour Cream

• Green Onions

• Avocado

• Lime

• Cilantro

• Tortillas/Tostadas

Spices

• Olive Oil

• Taco Seasoning

• Cumin

• Smoked Paprika

• Chili Powder

• Chicken Broth

• Salt & Pepper

---

What You Do

1. I prefer to cook my chicken separately, shred it with two forks and set it aside. You can buy premade rotisserie as well if you don’t want to cook the chicken yourself.

2. Open your cans of beans & corn, drain them, set aside.

3. Dice the bell peppers and onions; cut your limes into wedges.

4. Drizzle some olive oil in a pot, turn heat to medium and sauté onion and peppers, save the green onions for toppings. I let the oil coat all of the veggies and start to cook then immediately add your spices, Cooking the spices at this point really helps brings out the flavor in the dish.

5. After that cooks for a couple minutes add your shredded chicken, beans & corn and mix well.

6. Slowly add in the enchilada sauce and make sure every thing is coated.

7. Slowly pour in your chicken broth and let everything come to a boil, then reduce to simmer for 20 minutes.

8. While your soup is simmering, prep the rest your toppings and start clean up. Clean as you go because nobody likes to clean a messy kitchen on a full belly. We will have the toppings prepped on a plate, left over ingredients already put away and most surfaces clean before we eat, so after dinner its a matter of rinsing dishes and loading the dishwasher.

9. Our typical bowl of enchilada soup is topped with sharp cheddar cheese, sour cream, green onion, lime, cilantro, avocado and tortilla strips.

   I love to throw the green onions in a skillet with some olive oil and top with a sprinkle of salt and eat as a side. Not really part of the dish, but I love grilled onions and its a good way to use the bulbs from the green onion topping.