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