Spicy Chicken Enchilada Soup with Tortilla Strips

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 (4-ounce) can diced green chiles
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can whole kernel corn, drained
• 1 (28-ounce) can crushed tomatoes
• 2 cups chicken broth
• 1 (4-ounce) can diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 1/2 cups cooked and shredded chicken
• 1/2 cup tortilla 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 and cook for another minute.
3. 3 Stir in crushed tomatoes, chicken broth, green chiles, beans, corn, cumin, chili powder, and smoked paprika.
4. 4 Bring to a simmer and cook for 20 minutes.
5. 5 Add shredded chicken and heat through.
6. 6 Serve hot with tortilla strips on top.

Equipment

• Large pot
• Wooden spoon

Variations

• Substitute chicken with turkey for a leaner option.
• Make it vegetarian by omitting chicken and adding more beans.

Substitutions

• If green chiles are unavailable, substitute with jalapeños.
• Use vegetable broth for a vegetarian version.

Pairings

• Warm flour tortillas
• A squeeze of fresh lime

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper.
• Top with avocado, cheese, or sour cream for garnish.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a side of warm cornbread.
• Pair with a crisp green salad.

FAQ