Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, cooked and shredded
- 1 tbsp. olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1 can (10 oz.) diced tomatoes and green chilies
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (15 oz.) corn, drained
- 4 cups chicken broth
- 1 cup enchilada sauce
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add chili powder, cumin, paprika, and cayenne pepper and stir to combine.
3. Add diced tomatoes and green chilies, black beans, corn, chicken broth, and enchilada sauce. Stir to combine.
4. Bring the soup to a boil, then reduce heat and let simmer for 15-20 minutes.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Add shredded chicken to the soup and stir to combine.
7. Add shredded cheddar cheese and sour cream to the soup and stir until melted and combined.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, boiling, and simmering
Serving size:
Makes 6 servings
Nutritional information:
Calories: 420
Total Fat: 19g
Saturated Fat: 9g
Cholesterol: 95mg
Sodium: 1360mg
Total Carbohydrates: 33g
Dietary Fiber: 7g
Sugar: 6g
Protein: 32g
Substitutions for ingredients:
- Instead of chicken breasts, you can use chicken thighs or leftover cooked chicken.
- Instead of cheddar cheese, you can use Monterey Jack, pepper jack, or a Mexican blend.
- Instead of sour cream, you can use Greek yogurt or heavy cream.
Variations:
- Add diced bell peppers or jalapeños for extra heat and flavor.
- Use beef broth instead of chicken broth for a beefy flavor.
- Top with crushed tortilla chips, avocado, or diced tomatoes for added texture and flavor.
Tips and tricks:
- To save time, use rotisserie chicken or leftover cooked chicken.
- To make the soup thicker, add less chicken broth or puree less of the soup.
- To make the soup thinner, add more chicken broth or water.
- To make the soup spicier, add more cayenne pepper or diced jalapeños.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh cilantro, crushed tortilla chips, or diced avocado.
Garnishes:
Fresh cilantro, crushed tortilla chips, diced avocado, diced tomatoes, or shredded cheese.
Pairings:
Serve the soup with a side of warm tortillas or cornbread.
Suggested side dishes:
Mexican rice, black beans, or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, puree more of the soup or let it simmer longer to thicken.
- If the soup is too spicy, add more sour cream or shredded cheese to balance the heat.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Enchiladas are a traditional Mexican dish that consists of rolled tortillas filled with meat, cheese, or vegetables and covered in a chili sauce. This soup is a twist on the classic dish, incorporating the flavors of enchiladas into a creamy and comforting soup.
Flavor profiles:
This soup is spicy, cheesy, and savory with a hint of sweetness from the corn and tomatoes.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner, or as a starter for a Mexican-themed meal.
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Region: Mexican