This creamy chicken enchilada soup is inspired by bold Mexican flavors. The soup reminds me of my favorite red enchilada sauce with a spicy tomato and ancho chili base. Chicken, corn, and beans add substance while cream and cheese give it a dreamy texture.
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TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
For the soup
●1 tablespoon olive oil
●1 medium white onion, halved and sliced
●1 clove garlic, thinly sliced
●1 tablespoon ancho chili powder
●1 teaspoon dried oregano
●2 teaspoons brown sugar
●1/2 teaspoon salt, plus more to taste
●2 (28-ounce) cans whole, peeled tomatoes with juice, preferably fire roasted
●4 ounces (about 1 heaping cup) Monterey jack cheese, shredded
●1 cup chicken stock
●1/2 cup heavy cream
●3 cups cooked chicken, shredded
●3 cups corn kernels, fresh or frozen (no need to defrost)
●1 (14.5-ounce) can black beans, rinsed and drained
For the crema
●1/4 cup sour cream
●1/4 cup heavy cream
For garnishing
●Cilantro leaves
●Thinly sliced jalapenos
●Lime wedges
●Crumbled cotija cheese (or feta)
●Diced avocado
●Warm corn tortillas
●Diced white onion
●Shredded Monterey jack cheese
Method
1.Cook the onions and spices:
In a large pot over medium heat, heat the oil. Add the onion and cook for 5 to 7 minutes, stirring often, until soft and golden. Stir in the garlic, chili powder, oregano, brown sugar, and salt. Cook, stirring often, for 1 minute.
2.Add the tomatoes and the cheese:
Stir in the tomatoes and bring the mixture to a simmer. Break up the tomatoes—I use a potato masher, but you could do it with a wooden spoon—and simmer uncovered for 10 minutes. Stir in the shredded cheese.
3.Blend the soup until smooth:
Carefully, ladle the soup into a blender. Cover the blender with a lid and cover the lid with a folded dish towel. Starting on low speed, purée the soup for about 30 seconds. Gradually increase the speed to medium-high and blend for another minute, until the soup is smooth. You may need to blend the soup in batches or you could use an immersion blender to blend the soup directly in the pot.
4.Add the stock and the cream:
Return the soup to the pot and set it over medium heat. Stir in the stock, cream, chicken, corn, and beans. Bring to a gentle simmer, stirring often. Taste and adjust seasoning with more salt if you’d like.
5.Make the crema:
In a small bowl, stir the sour cream and milk or cream together until smooth. The consistency should be pourable, like thick cream.
6.Garnish and serve:
Ladle the soup into bowls and spoon some homemade crema over each. Lay out the garnishes on the table in small individual bowls and let everyone top their soup to their liking.
Refrigerate leftovers for up to 3 days. Freeze for up to 3 months in an airtight container.