Chicken Enchilada Soup
Chicken Enchilada Soup blends shredded chicken, tortillas, black beans, and enchilada flavors into a creamy, satisfying dish. Easy to prepare and perfect for meal prep.
Servings 6
Calories 250kcal
Ingredients
- 2 tablespoons oil
- 1 white onion finely chopped
- 3 garlic cloves crushed
- 1 leek sliced
- 1 carrot diced
- 3 celery stalks
- 1 can diced tomatoes 400 g
- 8 cups chicken broth
- 1 cup cooked black or red beans
- 2 cups shredded chicken
- 2 tablespoons chili powder adjust to taste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- Salt to taste
- For serving: Corn kernels tortilla chips, sour cream, fresh cilantro.
Instructions
- Sauté the Vegetables: In a large pot, heat the oil over medium heat. Add the onion, garlic, leek, carrot, and celery. Sauté until the vegetables are tender and fragrant.
- Cook the Tomato Base: Stir in the tomato paste and cook for 2 minutes, ensuring it mixes well with the vegetables.
- Add the Tomatoes: Add the canned diced tomatoes to the pot. Cook for an additional 5 minutes to deepen the flavors.
- Incorporate the Broth: Pour in the chicken broth and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low.
- Add the Main Ingredients: Stir in the cooked beans, shredded chicken, chili powder, oregano, cumin, and black pepper. Let the soup simmer gently for 20-25 minutes, allowing the flavors to meld.
- Serve and Garnish: Serve the soup hot, garnished with corn kernels, tortilla chips, sour cream, fresh cilantro, and sliced fresh chiles, if desired.