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Chicken Enchilada Soup 

  • Prep Time
    15 minutes
  • Cook Time
    30 minutes
  • Total Time
    45 minutes

Winner, winner enchilada soup for dinner! Another fantastic way of using up any roast chicken leftovers is with this thoroughly wonderful and rather comforting bowl of soup. It has a thick rich creamy texture that’s formed from the blending of the vegetables half way through the cook. As with all these wonderful chicken leftover recipes, it doesn’t matter if you only have a little chicken or even if you have a lot - just use whatever you have left. The fact that this is a lovely rich thick sauce and has plenty of veggies packed in it means that it's healthy and full of flavour. You can’t go wrong!

Serves: 4

  • Ingredients
  • Method

1 tablespoon Butter 

250g Cooked Chicken (or as much or as little as you have left over from your roast) 

1 Medium Onion, chopped fine

1 Celery Stick chopped fine

1 Carrot chopped fine

1 Large Red Pepper, sliced into thin strips 

2 medium sized red tomatoes 

4 Garlic Cloves crushed 

1 heaped teaspoon Ground Cumin 

1 teaspoon hot Chilli Powder

1 tablespoon Dried Oregano

1 tablespoon Tomato Puree

1/2 pint Chicken Broth or stock cube 

570g Black Beans & bean broth

200g Sweet Corn

Salt and pepper, to your taste

 

For garnishing 

Grated Cheese 

Avocado 

Jalapeños 

Coriander 

Lime wedges

Melt the butter in a large pan over a medium high heat. Add the onion, Celery, Carrot,  Red Pepper, tomatoes & Garlic and cook until softens. For around 5 minutes.

 

Stir in the Cumin, Chill Powder, Oregano, Tomato Paste, and Chicken Broth. Season with Salt and pepper, to your taste, and bring to a boil.

 

Lower the heat and simmer for about 15 minutes or until veggies are very tender.

 

Remove from heat and using a hand blender. Blend the soup until creamy and smooth. Place the soup back over the heat and add in the Black Beans, Sweet Corn and leftover cooked Chicken.

 

Stir to combine and bring to a heat for a couple of minutes, just to warm it all through.  Then serve with a good squeeze of lime juice, cheese crisps,  jalapeños, avocado and coriander. Fabulous!

 

 Enjoy x 

 

Thanks to: @stephs_fooddiary 

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