Creamy and Chunky Chicken Enchilada Soup
Soup season has arrived!
And I could not be more excited! Though, this Creamy and Chunky Chicken Enchilada Soup is 1000% acceptable during all seasons, with its bright flavors and chunky girth. This one is a crowd pleaser, kicking your guests straight in the mouth with a little bit of spicy, a little bit of citrus, a little bit of cheesy, and a whole lotta love. Whether you’re throwing a summer fiesta or cozying up on the couch with your babe, you can’t go wrong with this bowl of goodness.
Ingredients
Olive oil
2 chicken breasts, shredded
2 bell peppers, sliced into strips
2 jalapenos, diced
1 yellow onion, diced
2 cloves of garlic, minced
1 32oz carton chicken broth
1 10oz can red enchilada sauce (I used spicy)
1 15oz can whole kernel sweet corn
1 15oz can black beans
1 14.5oz can fired roasted diced tomatoes
1 10oz can diced tomatoes and green chilies
1 cup rice
1 cup heavy cream (or milk)
1 cup shredded cheddar cheese
Cumin
Paprika
Chili powder
Salt & pepper
Garnish
Lime wedges
Avocado slices
Sour cream
Cilantro
More shredded cheddar cheese
Instructions
Start off by heating oil in a pan over medium-high heat. Season both sides of your chicken breasts with cumin, paprika, and chili powder. Place chicken breasts in the pan. Cover pan with lid or tinfoil, as this keeps everything nice and juicy. Cook on each side for about 5-7 minutes, or until internal temperature reaches at least 165 degrees fahrenheit. Remove from heat and set aside.
Grab yourself a large pot, pour in some more oil, and heat over medium heat. Throw in your bell pepper slices and cook for about 3 minutes. Next add in your diced onions, minced garlic, and jalapenos. Cook for another 2-3 minutes until your home starts smelling delish.
Next, dump in the chicken broth, black beans, corn, tomatoes, and enchilada sauce. Admire all of the pretty colors.
Stir it up, so it looks like a party in a pot.
Bring mixture to a boil, stirring occasionally to make sure nothing sticks to the bottom of the pot. While you wait for it to boil, pour yourself a glass of wine, cause you deserve it*
*Optional. But for myself, I usually find it necessary :)
Okay, so once your pot contents are boiling, add in the rice. Boil gently for about 20 minutes, or until rice is tender, stirring and scraping the bottom of the pot often to prevent rice from sticking to bottom.
In between stirring, shred up your chicken breasts with two forks, like so.
Let your sous chef taste test.
Once the 20 minutes are up/your rice is no longer crunchy, turn heat to low and add the heavy cream (or milk) and shredded chicken. Simmer for about 3 minutes, then turn off the heat. Add the shredded cheddar cheese. Check seasonings, add salt & pepper to taste.
Garnish with lime wedges, avocado slices, a dollop of sour cream, cheese, and a sprinkle of cilantro.
Chicken Enchilada Soup
Ingredients:
- Olive oil
- 2 chicken breasts, shredded
- 2 bell peppers, sliced into strips
- 2 jalapenos, diced
- 1 yellow onion, diced
- 2 cloves of garlic, minced
- 1 32oz carton chicken broth
- 1 10oz can red enchilada sauce (I used spicy)
- 1 15oz can whole kernel sweet corn
- 1 15oz can black beans
- 1 14.5oz can fired roasted diced tomatoes
- 1 10oz can diced tomatoes and green chilies
- 1 cup rice
- 1 cup heavy cream (or milk)
- 1 cup shredded cheddar cheese
- Cumin
- Paprika
- Chili powder
- Salt & pepper
- Lime wedges
- Avocado slices
- Sour cream
- Cilantro
- More shredded cheddar cheese
Instructions:
- Heat oil in a pan over medium-high heat. Season both sides of your chicken breasts with cumin, paprika, and chili powder.
- Place chicken breasts in the pan. Cover pan with lid or tinfoil, as this keeps everything nice and juicy. Cook on each side for about 5-7 minutes, or until internal temperature reaches at least 165 degrees fahrenheit. Remove from heat and set aside.
- Grab a large pot, add more oil, and heat over medium heat. Throw in your bell pepper slices and cook for about 3 minutes.
- Next add in your diced onions, minced garlic, and jalapenos. Cook for another 2-3 minutes.
- Next, dump in the chicken broth, black beans, corn, tomatoes, and enchilada sauce and stir to combine.
- Bring mixture to a boil, stirring occasionally to make sure nothing sticks to the bottom of the pot. Add in the rice and continue to gently boil for 20 minutes or until rice is tender.
- While the soup mixture is boiling, shred your chicken by using two forks.
- Once the 20 minutes are up/your rice is no longer crunchy, turn heat to low and add the heavy cream (or milk) and shredded chicken. Simmer for about 3 minutes, then turn off the heat. Add the shredded cheddar cheese. Check seasonings, add salt & pepper to taste.
- Garnish with lime wedges, avocado slices, a dollop of sour cream, cheese, and a sprinkle of cilantro.
