Chicken Enchilada Soup

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It’s that time of year when we crave soup. All kinds and I’m always looking for a new one to try especially something that is hearty & flavorful but still healthy. This is it! I adapted  this recipe from the Gimme Some Oven slow cooker version & made some of my own taste bud tweaks. I topped mine with cilantro & cheddar cheese & I can think of several other things that would be tasty toppers….I’m sure you have some ideas too. Yum.

Ingredients for enchilada soup base

  • 2 Tbsp. olive oil
  • 2 Tbsp. all-purpose flour
  • 4 Tbsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. oregano
  • 2 cups chicken broth

Ingredients for soup

  • 2 boneless skinless chicken thighs cooked & shredded
  • 2 cups chicken broth
  • Enchilada soup base
  • 2 (14-ounce) cans black beans, rinsed and drained
  • 1 (14-ounce) can fire-roasted diced tomatoes, with juice
  • 1 (15-ounce) can whole-kernel corn, drained
  • 1/4 cup jalepenos
  • 1 tsp. garlic powder
  • 1 white onion, peeled and diced
  • 1 tsp. ground cumin
  • 1 tsp. salt, or to taste

Directions for enchilada soup base

  • In a pot mix the oil & flour to make a paste. Add in chicken broth a little at a time to thin out the paste until all the chicken broth has been added.
  • Add in all of the spices & stir well.
  • Let simmer for about 10 minutes, stirring every few minutes. When sauce has thicken it is done.

Directions to complete the soup

  • Add 2 cups chicken broth, salt, garlic & cumin to enchilada sauce & stir well. Let the mixture thicken up again just slightly by letting it simmer for about 5 more minutes.
  • Sauté garlic & onion in oil or butter until translucent.
  • Add sauteed onion, shredded chicken & all other ingredients to enchilada sauce soup base.
  • Allow the soup to simmer for about 10 minutes & then it will be ready to serve.

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