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Chicken Enchilada Soup
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Ingredients
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Step by step
Method
4 steps
- 1
Heat 1 tablespoon oil in a Dutch oven over medium heat. Add the onion, jalapeño, and garlic and cook 2–3 minutes, until the onion looks glossy and soft.
- 2
Stir in the remaining oil, flour, chili powder, cumin, garlic powder, cayenne, and salt. Cook for 2 minutes, stirring, until the spices smell warm and the flour no longer looks dusty.
- 3
Add the tomato paste, beans, both cans of tomatoes, corn, and broth. Scrape the bottom of the pot, then nestle in the chicken. Bring it to a boil, lower to a steady simmer, cover, and cook about 25–30 minutes, until the chicken reaches 165°F.
- 4
Transfer the chicken to a board and shred it when cool enough to handle. Stir it back into the soup and simmer 2 minutes. Taste, then serve with cheese, cilantro, avocado, sour cream, or jalapeño.