Enchilada Soup

  • Difficulty: Medium
  • 45 minutes
  • 2 servings

Get yourself all nice and warm with this hot Mexican soup! We’re leaving the task of spicing up the soup to you, so you’re free to add all those spicy jalapenos you can find in the kitchen. This enchilada soup comes with chicken, beans, a touch of sour cream, and it is flavored with a generous amount of cumin.

Ingredients Needed for Enchilada Soup

1 tablespoon vegetable oil
2 onions, chopped
2 teaspoons of cumin powder
1 green chili, thinly sliced
1 cup chicken stock
7 ounces of cooked chicken breast, shredded
1 cup canned tomatoes
salt
¼ cup sour cream
½ cup canned red beans
1 teaspoon cornstarch
2 tablespoons of water

How to Cook Enchilada Soup

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the onion and give it a good stir.
  3. Add the cumin powder, chili, and cook for 2 minutes.
  4. Pour the chicken stock, cover with a lid, and simmer for 5 minutes.
  5. Add the chicken breast, canned tomatoes, and red enchilada sauce. Give it a good stir.
  6. Season with salt, pepper, and add the enchilada sauce.
  7. Add the red beans and a mixture of cornstarch and water. Simmer for 15 minutes while stirring from time to time.
  8. Serve the soup with some tortilla chips and fresh parsley on top!

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