Chicken Enchilada Soup
from https://www.wellplated.com/

This Enchilada Soup Recipe is THE dinner for those nights when you’re craving enchiladas but don’t have the energy for all that rolling. Black beans, chicken, and corn make it hearty and satisfying, while a smoky, spicy broth gives it Tex-Mex flair. Add your favorite toppings and grab a spoon!

Toppings. Cilantro, avocado, tortilla strips, shredded Mexican blend cheese, queso fresco—go to town! I love a cheesy chicken enchilada soup, so I like to add a generous handful of shredded cheese to my bowl.

Creamy Enchilada Soup. After removing the soup from heat, stir in plain Greek yogurt (or sour cream) to make an extra creamy chicken enchilada soup.

Vegetarian Enchilada Soup. Swap the chicken with extra beans and use vegetable broth instead of chicken broth to make this a meatless enchilada soup.

1 tablespoon unsalted butter
1 medium yellow onion diced (about 2 cups)
1 red bell pepper diced (a scant 2 cups)
3 celery stalks chopped (about 1 cup)
3 garlic cloves minced
1 tablespoon minced chipotle peppers in adobo plus 1 tablespoon adobo sauce
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground oregano
1/2 teaspoon chili powder
1/4 teaspoon kosher salt plus additional to taste
3 to 4 cups low-sodium chicken broth divided
1 (15-ounce) can tomato sauce
2 (15-ounce) cans black beans rinsed and drained
2 pounds boneless skinless chicken breasts or thighs
2 cups frozen corn thawed
2 tablespoons fresh lime juice from about 1 lime
Toppings: cilantro, avocado, tortilla strips, shredded Mexican blend cheese, queso fresco

In a Dutch oven or similar large pot, heat the butter over medium-high heat. Add the onion, bell pepper, and celery. Cook, stirring often, until softened, about 7 minutes.

Add the garlic, chipotle pepper in adobo plus the sauce, cumin, paprika, oregano, chili powder, and salt. Cook for about 1 minute, until fragrant.

Add 3 cups of the chicken broth and tomato sauce and bring to a simmer. Add the chicken, return to a simmer, then partially cover the pot, reduce the heat to low, and let simmer for 10 to 12 minutes, until the chicken is cooked through (it should reach 165°F on an instant read thermometer). Transfer the chicken to a bowl or a cutting board. When cool enough to handle, shred it with two forks or dice into bite-sized pieces.

To the pot, add the beans, corn, and chicken. If you’d like the soup a bit thinner, add the remaining 1 cup chicken broth. Let simmer 10 minutes minutes to warm everything through and allow the flavors to marry. Stir in the lime juice. Adjust the seasoning to taste with salt and pepper.

Serve hot, loaded up with your toppings of choice.

8 servings