30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chicken Enchilada Soup
A richer and more flavorful enchilada soup with a touch of heat, featuring roasted vegetables and a homemade enchilada sauce.
Total Time
75
Yield
6
Calories
400 cal
Difficulty
Medium
Cuisine
Mexican
(0 reviews)
What You'll Need
Equipment:
Baking sheet, Large pot, Saucepan, Cutting board, Knife •
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Instructions
Preheat oven to 400°F (200°C). Toss Yellow Onion, Poblano Peppers, and unpeeled Garlic with 1 tbsp Olive Oil. Roast for 20-25 minutes, or until softened and slightly charred. Let cool slightly, then peel Garlic.
While vegetables roast, prepare the Enchilada Sauce: Heat remaining 1 tbsp Olive Oil in a saucepan over medium heat. Add Chili Powder, Tomato Paste, Cumin, Oregano, and Cayenne Pepper. Cook for 1 minute, stirring constantly. Gradually whisk in Chicken Broth and bring to a simmer. Cook for 5 minutes, then set aside.
Place Chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until cooked through. Shred the Chicken and set aside.
In the same pot, combine roasted vegetables (including Garlic), Chicken Broth, Diced Tomatoes, Black Beans, and Corn. Bring to a boil, then reduce heat and simmer for 10 minutes.
Stir in the prepared Enchilada Sauce and shredded Chicken. Heat through.
Serve hot, garnished with Tortilla Strips, Mexican Crema, Avocado, and Cilantro.
