There’s nothing better than a good bowl of soup on cold January night. After the hustle of the holiday season leaves, for us, January is about tucking in and staying warm and cozy...or at least trying to stay warm and cozy. Cold winter evenings, warm fires in the fireplace, and a good book – very little tops that winter evening in my mind. However, a good bowl of this Chicken Enchilada soup definitely helps!
Ingredients:
1 onion, finely chopped
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 can (19 ounces) red enchilada sauce
1 can (28 ounces) fire-roasted diced tomatoes
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained
2 lbs boneless, skinless chicken breasts, cut into thirds
3 cups chicken broth
1/3 cup cheddar cheese, plus more for serving
1/2 cup heavy cream
Salt and pepper to taste
Sour cream, for serving
Avocados, for serving
Chopped cilantro, for serving
Sliced lime, for serving
Tortilla strips, for serving
Instructions:
Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in a crock-pot or a stock pot. Stir together to combine all ingredients. Set on high and cook for 3 hours, or until chicken is tender.
Remove chicken from pot and shred. Return to pot and stir in cheese and cream. Stir and place on low until cheese is melted.
Serve into bowls and top with sour cream, cilantro, avocado, tortilla strips, cheddar cheese, and a slice of lime.
Chicken Enchilada Soup stands as a testament to the beauty of comfort food done right. It's not just a soup; it's an invitation for you to slow down, savor each bite, and embrace the warmth that only a well-crafted bowl of soup can provide.
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