Fall season equals soup season at our home. I love the comfort and aroma of soup cooking on the stove top – not to mention it’s so easy and convenient! Once a pot of soup is made, it’s guaranteed to last a couple days, and doesn’t that make life easy? It’s also a great solution to throw in any of those vegetables that need to get used up in the refrigerator. This summer, we froze lots of sweet corn, and it sure is a welcome addition to soups – especially those with a tomato base.
I recently tried this Enchilada soup, and I was pleasantly surprised with the red sauce flavor – it was not overly spicy or powerful, but is a great component to this Mexican inspired soup. I’m all about soup toppings, too – and there are plenty of fun options to sprinkle on top – green onions, avocado, grated cheddar cheese, tortilla strips and / or tortilla chips. You’ll be glad to know this soup can be thrown together quickly, too. Enjoy!
Do you love soups, too? Be sure to check out some of our other favorites here.
- 2 T. vegetable oil
- 1 c. diced white onion
- 1 clove garlic, minced
- ½ c. flour
- 3 c. chicken stock
- 2 c. shredded chicken
- 1¼ c. (or 10oz can), mild red enchilada sauce
- 1 (14 oz) can black beans, rinsed and drained
- 1 (14 oz) can diced tomatoes, with juices
- 1 (4 oz) can chopped green chilies
- 1 (14oz) can or 1 c. frozen corn
- ½ t. ground cumin
- 8 oz. cheddar cheese, grated
- ½ t. salt
- toppings: tortilla strips, chips, sliced avocado, grated cheese, sour cream, chopped fresh cilantro
- Heat oil in a large stock pot over medium heat. Add the onion and saute for 5 minutes, until translucent. Add the garlic and saute for an additional minute. Stir in the flour, whisking carefully to not get clumps. Cook for an additional minute.
- Pour half of the chicken stock and stir until completely combined. Add in the remainder of the chicken stock, and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chilies, corn, salt, and cumin, and stir until combined. Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that it does not stick to the bottom of the pan. Finally, add the cheese.
- Serve warm soup with desired toppings
