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In the face of sub-zero temperatures and battling a bout of illness, I opted to prepare this soup, and it turned out to be the absolute BEST decision. Crafted with a comforting chicken broth foundation and elevated by the invigorating spice of enchilada sauce, it managed to be both soothing and delightfully zesty.
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Ever since I made the first pot, I’ve been craving more. It stores well in the fridge, so I recommend you make a large pot and savor it all week long.
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Ingredients:
- Olive oil and/or 1 TB of Butter
- 1 chopped sweet onion
- 1 chopped pepper (I used red)
- 1 chopped jalapeno
- 5 cups of broth
- 2 cans/jars of enchilada sauce
- 1 can of corn (drained)
- 1 can of black beans (drained)
- 1 cup of chunky salsa
- 8 oz. of cream cheese
- 1 cup shredded cheese (I used sharp cheddar)
- 1 TB of garlic
- 2 cups of shredded chicken
- I used a rotisserie chicken, then boiled the bones to make the broth
- Leave this out or serve on the side for a vegetarian option
- 1 TB cajun seasoning or whatever seasonings you want to use
- 1 t of cumin (optional)
- Splash of hot sauce (optional)
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Optional toppings:
- tortilla chips,
- sour cream,
- avocado,
- cheese,
- a drizzle of hot sauce, or
- diced jalapenos.
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Directions:
Start by sautéing the onion, peppers and garlic in a drizzle of olive oil and a pat of butter.
After 3-5 minutes, add the broth, enchilada sauce, corn, beans and salsa. Bring to a boil, then let simmer about 10-15 minutes. Add seasoning.
Add the cheeses and chicken and stir.
Serve in mugs or bowls.
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Enjoy!
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Do you love jalapeños like me?
Click here for my favorite Jalapeño popper recipe.
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