Chicken enchilada soup recipe
Simple home made chicken enchilada soup everyone will love
Ingredients
- ??1 block of cream cheese?
- 1 tbsp. cumin?
- 1 (10 oz.) can of enchilada sauce?
- 1 tbsp. olive oil? You can add half table spoon Ghee instead of olive oil if you like Ghee taste
- 1 onion, chopped?
- 1 lb. of cooked, shredded chicken breast?
- 3 cups of chicken stock, divided?
- 1 tsp. dried oregano? Optional but this does add flavor!
- 1 tbsp. chili powder? Do not add this if you don't like it hot
- 1 (15.5 oz.) can of black beans?
- 4 garlic cloves, minced?
- 1 (8.5 oz.) can of corn? for thickness and texture
- 1 jalapeno chopped? or any chopped green pepper
- Sprinkle of cilantro for topping
- 1 spoon sour cream on top for topping
- half cut avocado for topping
Instructions
- Heat olive oil in soup or stockpot over medium-high heat. Saute onion in olive oil for about 5 minutes. Add garlic and chipotle peppers and saute for 1 minute longer.?
- Add 2 cups of chicken stock, enchilada sauce, black beans, corn, cumin, chili powder, oregano, and cooked/shredded chicken breast. Completely boil it, then decrease heat/warmth, and prepare dinner for about 20 minutes. ?
- About 5 minutes earlier than elements are achieved, mix cream cheese and remaining 1 cup of chicken stock collectively in a blender. Add to soup and prepare dinner for about 5 minutes longer. Serve together with your?own toppings of choice.?