Chicken Enchilada Soup with Tortilla Strips

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 2 cups shredded cooked chicken
• 4 cups chicken broth
• 1 cup enchilada sauce
• 1 cup shredded cheddar cheese
• 6 corn tortillas, cut into 1-inch strips

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and bell pepper, cook until softened.
2. 2 Add garlic, cumin, and chili powder, stirring for 1 minute.
3. 3 Stir in diced tomatoes, black beans, corn, and chicken broth. Bring to a simmer.
4. 4 Add the shredded chicken and enchilada sauce, stirring well to combine.
5. 5 Simmer for 15 minutes to allow flavors to meld.
6. 6 Preheat oven to 350°F. Spread tortilla strips on a baking sheet, bake for 10 minutes or until crispy.
7. 7 Ladle soup into bowls, top with cheese and crispy tortilla strips.

Equipment

• Large pot
• Baking sheet

Variations

• Add diced avocado for creaminess.
• Include diced green chilies for extra kick.

Substitutions

• Substitute chicken with turkey for a leaner option.
• Use flour tortillas if corn tortillas are unavailable.

Pairings

• Fresh cilantro lime rice
• Spicy jalapeno cornbread

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper.
• Use rotisserie chicken for a quick protein boost.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Serve with a dollop of sour cream and a squeeze of lime.
• Pair with warm cornbread for a hearty meal.

FAQ