Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (10 ounces) enchilada sauce
- 4 cups chicken broth
- 1 cup frozen corn
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the chili powder, cumin, paprika, and cayenne pepper and cook for 1 minute.
4. Add the black beans, diced tomatoes, enchilada sauce, and chicken broth. Stir to combine.
5. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
6. Add the shredded chicken and frozen corn to the pot and cook for an additional 10 minutes.
7. Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
8. Season with salt and pepper, to taste.
9. Serve hot, garnished with chopped cilantro and a squeeze of lime.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer on medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 280
- Fat: 6g
- Carbohydrates: 30g
- Protein: 28g
- Sodium: 1240mg
- Fiber: 8g
- Sugar: 7g
Substitutions for ingredients:
- You can use any type of cooked and shredded chicken, such as rotisserie chicken or leftover grilled chicken.
- If you don't have enchilada sauce, you can use tomato sauce and add extra chili powder and cumin for flavor.
- You can use fresh or canned corn instead of frozen corn.
Variations:
- Add diced avocado, sour cream, or shredded cheese as toppings.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add cooked rice or quinoa to the soup for extra texture and nutrition.
Tips and tricks:
- To save time, use pre-cooked chicken or rotisserie chicken.
- If you like your soup spicier, add more cayenne pepper or hot sauce.
- If you don't have an immersion blender or regular blender, you can use a potato masher to puree the soup.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with chopped cilantro and a lime wedge.
Garnishes:
- Chopped cilantro, diced avocado, sour cream, shredded cheese, lime wedges
Pairings:
- Serve with tortilla chips or a side salad.
Suggested side dishes:
- Mexican rice, cornbread, or a green salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before adding it to the soup.
Food history:
- Enchiladas are a traditional Mexican dish made with tortillas filled with meat, cheese, or beans and covered in chili sauce.
Flavor profiles:
- This soup is spicy, savory, and slightly sweet from the corn and tomatoes.
Serving suggestions:
- Serve the soup with tortilla chips or a side salad for a complete meal.
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Region: Mexican