Chicken Enchilada Soup
Chicken Enchilada Soup with rotisserie chicken, black beans, corn, green chiles, enchilada sauce, and melty cheese for a cozy Tex-Mex meal.
Servings 6 servings
Ingredients
- 1 tablespoon olive or avocado oil
- 1 onion , diced (about 1 cup)
- 1 small red bell pepper , diced
- 1 small green bell pepper , diced
- 1 tablespoon tomato paste
- 3 cloves garlic minced
- 1 tablespoon taco seasoning
- 1 teaspoon smoked paprika
- 1 tablespoon masa harina
- 10- ounce can red enchilada sauce
- 10- ounce can diced tomatoes with green chiles
- 15- ounce can black beans , rinsed and drained
- 10 ounces frozen corn (no need to thaw)
- 3 cups chicken broth
- 3 cups shredded , cooked chicken (rotisserie or leftover)
- 1/2 cup Mexican sour cream
- 1 tablespoon heavy cream
- 1/2 cup shredded Monterey Jack cheese
- 1 tablespoon chopped cilantro
- kosher salt
Suggested toppings
- grated or shredded cotija cheese
- grated Monterey Jack cheese
- sour cream
- green onions , sliced diagonally
- jalapeno slices
Instructions
- Heat the oil in a 4 or 5 quart Dutch oven or soup pot over medium heat until the surface shimmers. Saute the onions and bell peppers until the onions have softened.
- Add the tomato paste, garlic, taco seasoning, smoked paprika, and a big pinch of salt. Stir well into the vegetables, allowing the garlic to become fragrant.
- Spoon in the masa harina and a splash of chicken broth and stir until the vegetable base is nice and thick (it might be slightly pasty-that’s okay).
- Increase heat to medium-high.
- Pour in the enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. Stir well to incorporate the vegetable base into the soup.
- Let the soup come up to an active simmer and adjust the heat to maintain a gentle bubbling. Cook for 10 minutes, then reduce heat to low, and let the soup cool down for a few minutes (i.e., to stop bubbling).
- In a medium mixing bowl, add the sour cream and heavy cream. Carefully add one ladle of the soup liquids, and whisk vigorously until smooth. Add another ladle-full and whisk again. Pour this tempered sour cream into the soup and stir well.
- Add the cooked chicken, and let heat through.
- Stir in the cheese and cilantro. Taste the soup, and adjust the seasoning with more salt as desired.
- Serve with your favorite toppings.