Chicken Enchilada Soup

Chicken Enchilada Soup

  • 2 tablespoons olive oil
  • 1/2 sweet yellow onion, diced
  • 1 jalapeno pepper, diced (seeds discarded)
  • salt and pepper
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 28 ounce can red chile enchilada sauce, medium hotness
  • 28 ounce can crushed tomatoes
  • 14 ounce can black beans, drained and rinsed
  • 4 ounce can diced green chiles, medium hotness
  • 3 chicken breasts, cooked and shredded, or two 10-ounce cans chicken, drained
  • 8 ounces cream cheese, room temperature
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon smoked paprika
  • 1/2 cup cream, whole milk or half 'n' half
  • handful fresh cilantro, chopped
  • 3 green onions, chopped
  • for garnish, cheese, sour cream, green onions, black olives, tortilla chips, etc.

Heat the olive oil in a large stock pot over medium heat.  Add the onion and jalapeno and season with a little salt and pepper.  Cook until the vegetables are softened, about 5 minutes.  Add the garlic and cook for 2 more minutes.

Add the chicken broth, enchilada sauce, crushed tomatoes, black beans, green chiles, chicken, cream cheese, chili powder, cumin, cayenne pepper and smoked paprika.  Bring to a boil, then simmer over medium low heat, stirring occasionally to incorporate the cream cheese as it melts, for 20-30 minutes until the flavors have come together.  Before serving, stir in the cream, cilantro and green onions; taste and add more salt, if needed.

Yields about 8 servings

Recipe from Curly Girl Kitchen