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Chicken Enchilada Soup

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Ingredients

  • 1 yellow bell pepper, diced

  • 1 yellow onion, diced

  • 3 cloves garlic, minced

  • 1 can diced tomatoes with green chilis

  • 1 can black beans, drained and rinsed

  • 1 can corn, drained and rinsed

  • 1 jar red enchilada sauce

  • 4-6 cups chicken broth 

  • Rotisserie chicken, shredded

  • 1/2 cup cottage cheese

  • Fresh cilantro

  • Blue corn tortilla chips

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp chili powder

  • Salt and pepper, to taste

  • 1 tsp cumin

Instructions

1. Sauté the Veggies:

In a large pot, heat a splash of oil over medium heat. Add the yellow bell pepper and yellow onion and sauté for about 2-3 minutes, until softened. Add the minced garlic and seasonings (garlic powder, onion powder, chili powder, salt, pepper, and cumin). Cook for an additional 2-3 minutes, allowing the flavors to develop.

2. Add the Rest of the Ingredients:

Stir in the diced tomatoes with green chilis, black beans, corn, enchilada sauce, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes to allow all the flavors to meld together.

3. Blend the Cottage Cheese:

In a blender, combine the cottage cheese and about 1/2 cup of broth. Blend until smooth and creamy. Add more broth if needed to reach your desired consistency.

4. Add the Creamy Cottage Cheese:

Once the soup has finished simmering, spoon the creamy cottage cheese mixture over the soup and stir until fully incorporated. This will add a velvety texture to your chicken enchilada soup.

5. Assemble Ladle the soup into bowls and garnish with fresh cilantro and blue corn tortilla chips for added crunch. 

6. Enjoy

Notes

  • For a spicier version, you can add extra green chilis, jalapeños, or a dash of hot sauce.

  • Vegetarian option: Skip the rotisserie chicken and add more beans or vegetables like zucchini or sweet potatoes for a plant-based version.

  • Top with cheese: Feel free to add shredded cheese, sour cream, or avocado for extra creaminess and flavor.

Find it online: https://ellieteale.com/chicken-enchilada-soup/