Chicken Enchilada Soup

Winter and rainy days are soup time!  I do lots of soups, stews and chili during those cold, rainy and snowy days.  It just warms the soul!  There’s nothing like a house that just smells of a pot of soup simmering on the stove or even in a slow cooker.  If time permits, add some fresh baked bread for dipping into that delicious goodness!  Depending on the soup, I love a hot cake of southern cornbread.  I did say southern because I like my cornbread not sweet.  Other areas tend to make sweet cornbread, and while I do like it, I want that southern non sweet kind for my soups.  We’ll save the sweet cornbread for a nice plate of Bar B Que!

During the next few weeks, I’m going to be posting some delicious and hearty soups and stews.  I’ve already posted my personal favorite Chili Recipe, Tomato Basil Bisque and French Onion Soup. If you’re looking for those, just click on the links for the recipes.  They are super easy and more importantly, they are just scrumptious!

Today, I’m posting my recipe for Chicken Enchilada Soup.  During my days of marketing, I had clients in the small town of Bakersville.  There was a little local place right across the street called Dot’s Coffee Shop & Cafe.  It was located in the historic part of town and quaint is the perfect word to describe the setting. My clients and I would walk over for lunch (and coffee with homemade desserts).  During one of those visits, she served a delicious Chicken Enchilada Soup as her soup of the day.  I did all but lick the bowl!  Well, I’m not much for asking a restaurant to share their recipe, but I did set out to make my own when I got home.  After a little trial and error, this is as close as I can get to tasting as good as hers with a little twist of my own.  This soup is hearty with chicken, black beans and corn.  The cafe is no longer open and I do miss her soups, chicken salad croissants and the fabulous coffee with dessert!

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Here’s how I make it

Chicken Enchilada Soup

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I have here almost 2 pounds of chicken breasts.  My personal preference for this soup is to roast them in the oven first, then shred them with a fork.

So, let’s preheat the oven to 400 degrees.  For easy clean up, line your baking sheet with aluminum foil or parchment paper.  Then salt and pepper both sides of the chicken and lay on the sheet.

Tip:  A fresh or leftover rotisserie chicken from the store is a great substitute!  And a great time saver!  You’ll need about 3-4 cups shredded.

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Roast the chicken breasts for 30 minutes or so until it’s no longer pink in the center.  Set aside and let them rest.  When they’re cool to the touch, shred them with two forks.

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While the chicken is roasting, set a large pot over medium low heat, melt the butter and toss in the chopped onion.  Saute’ for about 4-5 minutes until the onions are tender.

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Now we can add lots of flavor!  To the onions, stir in the garlic, green chilies, jalapeno peppers, cumin, and chili powder.  Cook over medium heat for a minute or two to release the flavors.

Tip:  Every year we grow lots of jalapenos.  While I’m not one to go to the store often, I still like keeping them on hand throughout the winter months.  When I harvest the jalapenos, I go ahead and remove the seeds and membrane (that’s where the heat is) then I chop them up and freeze them in freezer bags.  It’s a great way to add flavor to any dish without the heat!

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Add the flour and stir to combine.  Cook for 2 minutes.  It will be a little pasty and serves as the roux to thicken the soup.

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Whisk in the chicken stock…

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And the half n half.  Turn the heat back to a medium setting and stir/whisk for a couple of minutes.

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Add the crushed tomatoes.  Bring to a low boil, stirring often to prevent sticking to the bottom of the pot.  Drop the heat to low, cover and simmer for 20 minutes to allow the flavors to marry, stirring occasionally.

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Tip:  Don’t have a standard size 14.5 ounce can of crushed tomatoes?  Pour a can of diced tomatoes into a tall beaker and pulse a few times with a hand blender.  I do this ALL the time!

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Add the black beans, corn and…

(doesn’t matter if the frozen kernel corn is still frozen or thawed…)

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That delicious shredded roasted chicken (and any juices).  Bring back to a low boil to heat through.

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Cheese…  Lots of cheese!  This is what makes the soup, in my humble opinion.  This is an 8 ounce pack of four cheese Mexican, shredded.  Stir until it’s all melted and thick and rich and comforting goodness.  Serve!

Looking for another soup or chili?  Check these out!

Chili   Tomato Basil Bisque

My personal favorite Chili recipe and Tomato Basil Bisque,

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Sprinkle a little extra cheese on top and dig your spoon in!

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You could even add a little dollop of sour cream…  Oh, that would be yummy!

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Here’s the printer friendly recipe.

Chicken Enchilada Soup

Cook Time: 30 minutes

Yield: 6-8 servings

This hearty Chicken Enchilada Soup is full of roasted shredded chicken, black beans and corn. You won't walk away hungry!

Ingredients

  • 1 1/2 - 2 pounds chicken breast
  • 1 teaspoon salt
  • 1/2 teaspoon fresh cracked pepper
  • 5 Tablespoon butter
  • 1 medium onion, chopped (1 cup)
  • 1 teaspoon minced garlic
  • 1 4 ounce can diced green chilies
  • 1.2 cup fresh jalapeno peppers, seeded and finely chopped
  • 4 teaspoon cumin
  • 4 teaspoon chili powder
  • 1/3 cup all purpose flour
  • 1 quart chicken stock or broth (4 cups)
  • 1 pint half and half cream (2 cups)
  • 1 - 14.5 ounce can crushed tomatoes
  • 1 - 15 ounce can black beans, drained
  • 2 cups frozen kernel corn
  • 8 ounce package shredded four cheese mexican

Instructions

  1. Preheat the oven to 400 degrees. Salt and pepper both sides of the chicken breasts and lay on an aluminum foil or parchment lined baking sheet.
  2. Roast the chicken breasts for 30 minutes or so until it's no longer pink in the center. Set aside and let them rest. When they're cool to the touch, shred them with two forks.
  3. While the chicken is roasting, set a large pot over medium low heat, melt the butter and toss in the chopped onion. Saute' for about 4-5 minutes until the onions are tender.
  4. To the onions, stir in the garlic, green chilies, jalapeno peppers, cumin, and chili powder. Cook over medium heat for a minute or two to release the flavors.
  5. Add the flour and stir to combine. Cook for 2 minutes. It will be a little pasty and serves as the roux to thicken the soup.
  6. Whisk in the chicken stock and the half n half. Turn the heat back to a medium setting and stir/whisk for a couple of minutes.
  7. Add the crushed tomatoes. Bring to a low boil, stirring often to prevent sticking to the bottom of the pot. Drop the heat to low, cover and simmer for 20 minutes to allow the flavors to marry, stirring occasionally.
  8. Add the black beans, corn and the shredded roasted chicken. Bring back to a low boil to heat through.
  9. Stir in the cheese until it's all melted. Serve!

Notes

Tip: A fresh or leftover rotisserie chicken is a great shortcut! You'll need 3-4 cups shredded.

https://sweetteawithlemon.com/chicken-enchilada-soup/

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