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Chicken Enchilada Soup · KemoNine' s Culinary Notebook
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< h1 class = "post-title center m1 sm-mt3" itemprop = "name" > Chicken Enchilada Soup< / h1 >
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Published: February 4, 2024
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Chef:
< a href = "https://culinary.kemonine.info" > KemoNine< / a >
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Category: < a href = "https://culinary.kemonine.info/category/dinner/" > < span itemprop = "recipeCategory" > Dinner< / span > < / a >
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Cuisine: < a href = "https://culinary.kemonine.info/cuisine/soup/" > < span itemprop = "recipeCuisine" > Soup< / span > < / a >
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< div class = "clearfix mt3" >
< div class = "tags" >
< p class = "clearfix" > Tags:
< a href = "https://culinary.kemonine.info/tags/chicken/" > < span itemprop = "keyword" > Chicken< / span > < / a >
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Yields: 6
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Prep Time: 10 mins
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Cook Time: 1 hour
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< div class = "sm-col sm-col-6 lg-col-6 recipeItems" >
< h4 class = "blue mt0 mb2 xs-center" > Ingredients< / h4 >
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< div class = "input-title" > 3 Tbsp cooking oil, divided< / div >
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< label class = "checkbox-label" >
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< div class = "input-title" > 1 yellow onion, diced< / div >
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< li itemprop = "recipeIngredient" >
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< label class = "checkbox-label" >
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< div class = "input-title" > 1 jalapeno, seeded & diced< / div >
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< div class = "input-title" > 2 cloves garlic, minced< / div >
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< label class = "checkbox-label" >
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< div class = "input-title" > 2 Tbsp all-purpose flour< / div >
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< div class = "input-title" > 2 Tbsp chili powder< / div >
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< li itemprop = "recipeIngredient" >
< div class = "checkbox-container" >
< label class = "checkbox-label" >
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< div class = "input-title" > 1/2 tsp ground cumin< / div >
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< li itemprop = "recipeIngredient" >
< div class = "checkbox-container" >
< label class = "checkbox-label" >
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< span class = "checkbox-custom rectangular" > < / span >
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< div class = "input-title" > 1/2 tsp garlic powder< / div >
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< div class = "input-title" > 1/4 tsp cayenne pepper< / div >
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< div class = "input-title" > 3/4 tsp salt< / div >
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< div class = "input-title" > 3 oz. tomato paste< / div >
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< li itemprop = "recipeIngredient" >
< div class = "checkbox-container" >
< label class = "checkbox-label" >
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< div class = "input-title" > 1 15oz. can black beans, drained< / div >
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< li itemprop = "recipeIngredient" >
< div class = "checkbox-container" >
< label class = "checkbox-label" >
< input type = "checkbox" >
< span class = "checkbox-custom rectangular" > < / span >
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< div class = "input-title" > 1 15oz. can fire roasted diced tomatoes< / div >
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< li itemprop = "recipeIngredient" >
< div class = "checkbox-container" >
< label class = "checkbox-label" >
< input type = "checkbox" >
< span class = "checkbox-custom rectangular" > < / span >
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< div class = "input-title" > 1 10oz. can diced tomatoes with green chiles< / div >
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< li itemprop = "recipeIngredient" >
< div class = "checkbox-container" >
< label class = "checkbox-label" >
< input type = "checkbox" >
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< div class = "input-title" > 1 cup frozen corn< / div >
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< div class = "input-title" > 4 cups chicken broth< / div >
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< li itemprop = "recipeIngredient" >
< div class = "checkbox-container" >
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< input type = "checkbox" >
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< div class = "input-title" > 2 boneless, skinless chicken breasts (about 1.5 lb. total)< / div >
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< input type = "checkbox" >
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< div class = "input-title" > Add 1 Tbsp of cooking oil along with the diced onion, finely diced jalapeño and minced garlic cloves to a large dutch oven or soup pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.< / div >
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< div class = "input-title" > Next add the all-purpose flour, chili powder, ground cumin, garlic powder, cayenne pepper, salt, and the remaining 2 Tbsp of cooking oil to the pot. Stir well and cook the flour and spices with the vegetables for 2 minutes.< / div >
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< div class = "input-title" > Add the tomato paste, drained black beans, fire roasted tomatoes, diced tomatoes with green chiles, frozen corn, and chicken broth to the pot. Stir all the ingredients together making sure to dissolve the tomato paste and scrape up any spices that may be stuck at the bottom of the pot.< / div >
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< div class = "input-title" > Now add the chicken breasts to the pot. Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 45 minutes. Make sure the soup is just at a steady simmer at this point, as this will help to create tender chicken breast meat.< / div >
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< div class = "input-title" > After the soup has simmered for 45 minutes, remove the chicken breasts and place them on a clean cutting board. Once cool enough to touch, shred the chicken breasts with a fork.< / div >
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< div class = "input-title" > Add the shredded chicken meat back to the soup pot and stir until the chicken is evenly distributed throughout the soup.< / div >
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< div class = "input-title" > Serve this soup with your favorite toppings like shredded cheese, cilantro, sliced avocado, a dollop of sour cream, or even some more sliced jalapeño. Enjoy!< / div >
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< div class = "sm-col-8 mx-auto" itemprop = "description" > < / div >
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< h3 class = "blue mt0 mb2 xs-center center" > Inspiration & Resources< / h3 >
< ul class = "center" >
< li > < a href = "https://www.budgetbytes.com/chicken-enchilada-soup/" target = "_blank" rel = "noopener me" > BudgetBytes< / a > < / li >
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< img itemprop = "image" src = "https://culinary.kemonine.info/recipes/2024/02/chicken-enchilada-soup/diego-ramirez-DzPZG53Wkk0-unsplash_hu5459c0360c2b0cb7a147d2df0eb350ca_5477525_1000x1000_fit_q75_box.jpg" style = "max-width:75%" / >
< figcaption >
< p > < b > Pictured:< / b > A plate of enchiladas topped with sauce and garnishes. The image was obtained from Unsplash at https://unsplash.com/photos/a-pink-plate-topped-with-food-on-top-of-a-table-DzPZG53Wkk0< / p >
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