Chicken Enchilada Soup
The Spice & Tea Exchange
approximately 2½ quarts
Mexican
Shredded chicken, tender beans, and savory spices simmer in a rich, chile-kissed broth with bold, comforting flavor. Hearty and satisfying with a hint of warmth, it’s a crowd-pleasing bowl made even better with your favorite toppings.
Ingredients
2 Tbsp olive oil
1 medium yellow onion, chopped
1 medium carrot, peeled & diced
2 ribs celery, diced
3 cloves garlic, peeled & minced
1.5 tsp Southwest Spice Blend
1.5 tsp Light Chili Powder
1 tsp Coriander – Ground
1 tsp Oregano – Mexican
6 cups chicken stock or broth
1 lb boneless skinless chicken thighs
1 (15 oz) can diced tomatoes, undrained
1 (15 oz) can black beans, drained & rinsed
1 (15 oz) can whole kernel corn, drained
4 oz can diced green chiles
4 oz cream cheese, softened
kosher salt and black pepper, to taste
¼ cup chopped cilantro leaves
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Chicken Enchilada Soup (Kit)
Directions
Heat olive oil in a large soup pot over medium-high heat. Add onion; sauté for about 4 minutes, stirring occasionally. Add carrot and celery, sauté until tender, 4 to 5 minutes. Add garlic; sauté until fragrant, about 1 minute.
Add dried spices and seasonings; stir to combine. Add chicken stock and chicken thighs. When soup reaches a simmer, reduce heat to medium-low and cover; cook for 20 minutes or until chicken is cooked through. Transfer cooked chicken to a cutting board and shred; set aside.
- Using an immersion blender, blend soup in the pot until smooth. (Alternatively, working in batches, transfer soup to a standard blender; blend until smooth, then return soup to pot.) Stir in shredded chicken, diced tomatoes, black beans, corn, green chiles, and cream cheese. Cover. Cook until heated through, about 5 minutes. Season to taste with kosher salt and black pepper, as needed. Stir in chopped cilantro just before serving.
Optional toppings: tortilla chips or strips, avocado, sour cream, shredded cheese