Chicken Enchilada Soup by Dominic

Ingredients:
  • 1x roasted chicken, shredded
  • 48-64 oz chicken broth (more for a more soup consistency, less for more of a stew consistency)
  • 1x 14 oz can of diced tomatoes
  • 1/2 large yellow onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons ancho chile powder
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1/2 bunch cilantro (or 1 whole bunch if none reserved for garnish)
  • 1/2 lb pepperjack cheese, shredded
  • 1x 28 oz can enchilada sauce
  • 1x 16 oz can navy beans
  • 2x ears of corn, decobbed
  • 1/2 red bell pepper, diced
  • salt and pepper, to taste
Optional Ingredients:
  • 4x Jalapenos, diced
  • Cayenne Pepper, to taste
Garnish Ingredients:
  • tortilla chips
  • lime wedges
  • cilantro

Directions:
-in a lightly oiled pot, sautee the onions and garlic cloves until lightly browned.

-add in the rest of the vegetables except oregano and cilantro and stir until the vegetables begin to soften

-add in broth, beans, and spices and bring to a simmer

-once simmering, add in enchilada sauce, chicken, and the oregano and cilantro. Bring back to a low simmer, then cover and let cook for 25 minutes.

-add in any additional spices to taste

-Reduce heat to low and add in cheese, stirring until melted.

-Remove from heat and serve, adding tortilla chips, lime wedge, and cilantro to the bowls as a garnish

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