Chicken Enchilada Soup
The warming power of a spicy soup should not be underestimated. On a cold winter’s day, a cup of piping hot chili or chicken enchilada soup brings comfort from the tips of your chilly toes all the way through to your bones. Jalapenos and cayenne pepper do most of the work, and those can certainly be adjusted to your palate. But there is so much more to this lovely soup. It is made in a slow cooker, so most of the cooking time is hands-off. A good percentage of the ingredients are just dumped into the crock pot, so that’s a definite bonus. Just note that there’s a simple, homemade enchilada sauce that you need to make to add to the other ingredients. You can always whip that up a couple days ahead of time and keep it parked in the fridge so you’re set on soup day!
Pile on the Toppings!
This soup is yummy on its own, but why not make it even more delicious by adding some fun toppings. Shredded cheese is a must, and if you’ve made an uber-spicy version, a dollop of sour cream or Greek yogurt is also imperative. Cilantro, chips, diced onion, more peppers are all terrific options, too. Just save this recipe for when the next cold front is heading your way—you won’t be disappointed! What’s your favorite wintertime soup???
- 2-3 tablespoons olive oil
- 1 medium onion, chopped
- 1 large jalapeño, seeds removed and minced
- 3 garlic cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon sugar
- 1 (15-ounce) can of whole tomatoes, drained and chopped
- 1 (15-ounce) can tomato sauce
- 2 cups chicken stock
- 2 cups frozen corn
- 1 (15-ounce) can black beans, drained
- 2 to 3 pounds bone-in chicken breasts (may quickly brown skin side if desired)
- Salt and freshly ground black pepper, to taste
- Cayenne pepper, optional
- Grated cheddar cheese
- Sour cream
- Tortilla chips
- Heat a few tablespoons of oil in a large Dutch oven or skillet over medium heat. Add the onions and jalapeño and cook until soft. Add the garlic, chili powder, cumin, and sugar and cook for about a minute. Add the tomatoes, tomato sauce, and stock. Season with salt and pepper. Bring to a simmer, then transfer to the bowl of a slow cooker.
- Add the corn, beans, and chicken to a 5-quart (or larger) slow cooker. Cover and set on low for 6 to 7 hours (or high for 4 hours).
- Remove the chicken and shred. Return shredded chicken to the crock pot. Give the soup a taste and season the soup with additional salt, pepper, and cayenne pepper, if needed.
- Serve with cheddar cheese, sour cream, tortilla chips, and cilantro.