Cold days call for a comforting food, and nothing is more comforting than a piping hot bowl of soup.
This Chicken Enchilada Soup is easy to make, a little “feisty” with some herbs and spices, and uses everyday ingredients found in most well-stocked kitchens.
2 boneless, skinless chicken breasts, cut into 3 or 4 strips each, then cut into cubes
2 tbls. olive oil
4 cups chicken stock (make your own chicken stock)
1 cup milk
1 onion, diced
1 – 10 oz. can enchilada sauce
1 – 14.5 oz. can petite diced tomatoes, drained (make your own diced tomatoes)
1 – 14.5 oz. can niblet corn (make your own niblet corn)
2-3 tsp. chili powder
1 tsp. ground cumin
2 tsp. garlic powder
1 tsp. course-ground black pepper
1 tsp. salt
2 tsp. cilantro or oregano
shredded cheddar cheese to sprinkle on top
*optional – diced bell peppers, black beans
Place oil in a large saucepan; add onion and saute’ over med-high heat until onion is getting soft. Add cubed chicken and continue cooking until chicken is cooked through,
Add all other ingredients and bring to a boil, stirring often. Reduce heat and simmer 30 minutes to one hour.
Serve while hot with shredded cheddar cheese sprinkled on top.
Tortilla Chips – make your own with a flour tortilla. Brush some olive oil onto the tortilla, and cut the tortilla in half and each half into half again. Cut each quarter into triangle strips. Place strips on a baking sheet, sprinkle with salt and bake in a 325 degree oven 8 minutes or until crispy. Serve tortilla chips with the soup.