We really didn’t consider ourselves soup lovers before we tried this soup, but we’re happy to say we have seen the error of our ways. This chicken enchilada masterpiece is seriously easy to make, absolutely delicious – packed with flavor – and you can start it and get it on the table in half an hour! For a meal that really fills you up, no side dishes needed, it’s quick and we guarantee that you and your family will love it…we’ve already had to send the recipe out to all our friends!
Chicken Enchilada Soup
- 1 (14 oz.) can black beans, rinsed and drained
- 1 (14 oz.) can fire-roasted diced tomatoes
- 1 (8.75 oz.) corn, drained
- 1 (4 oz.) can green chiles
- 3 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded
- 1 cup red enchilada sauce, homemade or store-bought
- 1/2 cup cornmeal
- 1 white onion, chopped
- 2-3 cloves garlic, minced
- 1 1/2 tablespoons olive oil
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- kosher salt and freshly ground pepper, to taste
- cheddar cheese, optional
- sour cream, optional
- tortilla strips, optional
- chives/green onion/scallions, chopped, optional
- Heat oil in a large Dutch oven or stockpot over medium-high heat and saute onion until softened and translucent. 6-8 minutes. Season with chili powder and cumin.
- Add minced garlic and saute for 1-2 minutes, or until fragrant, then mix in cornmeal.
- Cook for 1 minute, then stir in 1 1/2 cups chicken broth, mixing so that cornmeal paste is incorporated.
- Pour in remaining chicken broth, then add chicken, beans, tomatoes, corn, chiles and enchilada sauce.
- Bring mixture to a boil, then reduce heat and let simmer for 5 minutes. Taste and adjust seasoning, if necessary.
- Ladle mixture into bowls and garnish with cheese, sour cream, tortilla strips and/or chives.
- Serve hot and enjoy!
Recipe adapted from Gimme Some Oven