Chicken Enchilada Soup

What’s for dinner you ask?

Soup my friends!

This is my husbands new FAVORITE soup! Seriously guys, this soup is SO GOOD! You are going to want to try it! And even with our current Covid-19 pandemic, you can probably find these ingredients on shelves…I haven’t seen anyone with a cart-full of zucchini, green peppers, and cilantro.

But seriously, this soup is so good! Now as a mom, you can’t beat that! I hope that you’ll give this a try and send me some feedback about how it goes! This is just my little way of sharing goodness when we are all staying home. I love to cook. I love to make good food. So this is me sending my love to you via this yummy recipe.

Ingredients:

• 1 TBSP olive oil
• 1 small onion
• 1/2 C bell pepper, I usually use green
• 1/2 zucchini, chopped
• 2-3 oz green chilies, canned
• 1 TBSP chili powder
• 2 tsp cumin
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 3 cloves of garlic, minced
• 15 oz red enchilada sauce
• 3 14.5 oz cans chicken broth {or equivalent homemade stock}
• 1 can black beans
• 4 oz 1/3 fat cream cheese, softened
• 2-3 C shredded chicken
• 1 C shredded cheese {I used Cheddar, or a mix blend of Cheddar/Monterey Jack, both work great!}
• 1/4 C cilantro, chopped
• 1 lime, juiced
• 3/4 C sour cream

Directions:

• In a large stock pot over medium heat, warm oil. Add onion, bell pepper, zucchini, green chilies, chili powder, cumin, salt, and pepper. Stir together, and let saute for 5-7 minutes or until veggies are softened.

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• Add garlic and stir 20-30 seconds.
• Add enchilada sauce, chicken broth/stock, and black beans. Bring to a boil.
• Stir in cream cheese and return to a boil. {The cream cheese will not completely blend}
• Add chopped cilantro OR just throw in a handful like I did.

• Blend soup. If using an immersion blender, follow directions{ I don’t have one or I would give specifics}. If using a regular blender, blend in small batches–don’t fill more than 1/3 full!! This soup is really hot! It flows up when you turn on your blender, so you will need a rag to hold over the hole in the top of your blender. Once a batch is blended, pour into a large bowl, and repeat. Then once all the soup is blended, return to pot.

• Stir in chicken, cheese, lime juice, and sour cream over medium heat.
• The soup should still be fairly hot, but you might need to heat it up just for a few minutes.

Enjoy with fresh bread and tortilla chips. I also think this would be amazing with extra cilantro and guacamole…but my picky eaters prefer their veggies blended up.:)

And as always…

Today there is a reason to hope.