The Creamy Enchilada Soup I Make on Repeat

Name: The Creamy Enchilada Soup I Make on Repeat
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican, American
Ingredients: 1 tablespoon olive oil; 1 medium white onion, halved and sliced; 1 clove garlic, thinly sliced; 1 tablespoon ancho chili powder; 1 teaspoon dried oregano; 2 teaspoons brown sugar; 1/2 teaspoon salt, plus more to taste; 2 (28-ounce) cans whole, peeled tomatoes with juice, preferably fire roasted; 4 ounces (about 1 heaping cup) Monterey jack cheese, shredded; 1 cup chicken stock; 1/2 cup heavy cream; 3 cups cooked chicken, shredded; 3 cups corn kernels, fresh or frozen (no need to defrost); 1 (14.5-ounce) can black beans, rinsed and drained; 1/4 cup sour cream; 1/4 cup heavy cream, or more as needed; Cilantro leaves; Thinly sliced jalapenos; Lime wedges; Crumbled cotija cheese (or feta); Diced avocado; Warm corn tortillas; Diced white onion; Shredded Monterey jack cheese

Instructions

Prep:20minCook:20min

This crowd-pleasing creamy chicken enchilada soup recipe is full of Mexican-inspired flavors. It’s loaded with hearty chicken, corn, and beans. Ancho chile powder gives it an instant kick!

Updated at: Sat, 18 Jan 2025 12:03:34 GMT