Chicken Enchilada Soup
Instructions
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Sauté the vegetables. In a large soup pot, heat the olive oil over medium-high heat. Add the onions and sauté until translucent. Add the garlic and sauté until fragrant.
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Make it soup. Stir in the chicken broth, chicken, enchilada sauce, black beans, Rotel, corn, chili powder, and cumin. Bring the soup to a boil and then reduce the heat to medium-low.
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Thicken. Transfer 2 cups of the soup to a separate bowl along with the corn flour. Whisk until incorporated and then mix the mixture back into the soup.
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Make it cheesy. Mix the cheddar cheese and cream cheese into the soup. Stir over medium-low heat until they have fully melted into the broth.
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Season. Season with chili powder, salt, and pepper.
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Serve. Ladle the soup into bowls and top with tortilla strips, sliced avocado, sour cream, and cilantro.
Notes
Crock Pot Recipe:
Sauté the veggies in a skillet and then load the rest of the ingredients (aside from the cheeses and the toppings) into your slow cooker. Cook on high for 4 hours or on low for 7-8 hours. 30 minutes before the cook time is up, stir in the cheeses and let them melt. Ladle the soup into bowls and serve with your favorite toppings.
Freezer Recipe:
Allow the soup to cool, seal it in an airtight container, and store it in the freezer for up to 3 months. Allow the soup to thaw in the fridge before reheating it over medium-low heat on the stovetop.
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