Chicken Enchilada Soup

soup

I’m totally in love with this soup, because with the exception of the avocado, I can easily grow or make everything in it.  Sure, this particular batch uses Hatch chiles, but it doesn’t HAVE to be Hatch chiles.  Another plus?  Almost everything in that bowl can be a pantry item.  Beauty.  I’ve found that anything featuring chiles is a great way to chase away the dreariness of winter.  The recipe below is really just a good base.  Red enchilada sauce instead of green.  You can add or remove anything you like… use pork instead of chicken.  Even skip the meat altogether and add in more veggies.  This makes plenty of leftovers as well.  I cooked it up the next day with a cup of rice added, and it was great.

Ingredients

2 tbl. olive oil

1 lb chicken (I used breast meat in this batch, but thighs would be a great addition to this.)

1 onion, sliced

3 cloves garlic, crushed

4 roasted green chiles, chopped (I buy whole chiles, and chop them myself.  If you’re using diced chiles, I’d go with two cans.)

1 lb corn kernals

2 cups black beans, cooked

1 heaping cup diced tomatoes

Garlic salt (Approx. 2 tsp.)

Cumin (Approx. 1 tbl.)

Chile powder (Approx 1 tbl.  I used ancho.)

Oregano (Approx. 1 tsp.)

6 cups chicken broth

14.5 oz green chile enchilada sauce (I used Hatch.  It was delicious.)

1 tablespoon lemon or lime juice

For toppings:

Avocado, sliced

Sour cream

Tortilla strips

Cheese

Instructions

1) Heat olive oil in a dutch oven.  Add chicken and saute until cooked through.  Shred chicken in pot.

2) Add chiles, sliced onion and garlic.  Saute for 2-3 minutes, until soft.  Add all seasonings to the pot and stir.

3) Stir tomatoes, corn and black beans in before adding chicken broth and enchilada sauce.  Bring to a simmer and let cook for 15-20 minutes.

4) Turn off the heat, cover, and let rest for about 15 minutes.  This is a good step for all soups!  It allows everything to settle down a bit.  Finish the soup by stirring in lemon or lime juice immediately before dishing it out.

5) Serve with your choice of toppings.  I forgot to grate some cheese beforehand, so we skipped it.  I definitely think *something* creamy is necessary, as the soup has a pretty good spice to it.

Enjoy!

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