It has been cold lately. Soup has sounded good more often than not!
This soup intrigued me because it sounded different. I absolutely love chicken enchiladas. If we go to a Mexican restaurant, that is almost always what I will order.
I also chose to make this recipe because I had everything the recipe called for in the apartment. Money was a little tight this pay period, so we made do with what we had.
Tim and I really enjoy the flavor of cumin. I doubled the amount called for, and next time I might add 1 1/2 teaspoons. I would also add just a bit of cilantro.
I prepped all of my stuff before making this. I thought it was much easier to prepare that way. I diced up the onion, opened my canned goods, drained and rinsed the beans and measured out the cheese ahead.
I truly thought the soup was better the next day reheated. You know how some recipes are like that. It was also a bit thicker the next day. YUM! Chili for example is almost always better the next day. I will make this again, but I will not serve it til the next day. I would also like to serve it with grilled cheddar cheese sandwiches next time. I think that would be a nice side with the soup.
I found this recipe on Pinterest from Wishes and Dishes at http://wishesndishes.com/20-minute-cheesy-chicken-enchilada-soup/
20 Minute Cheesy Chicken Enchilada Soup
2 Tablespoons olive oil
1 cup diced white onion
3 cloves garlic, minced
1/2 cup flour
3 cups chicken stock
2 cups cooked, shredded chicken
1 10 oz can red enchilada sauce
1 14 oz can black beans, drained and rinsed
1 14 oz can diced tomatoes with juice
1/2 teaspoon cumin
8 ounces sharp cheddar cheese, freshly grated (I used fine shredded.)
1 teaspoon salt
Optional toppings: tortilla chips/strips, diced/sliced avocado, sour cream, fresh chopped cilantro, and/or pico de gallo
Heat the oil in a large pot over medium-high heat.
Add the onion and saute for five minutes, or until cooked and translucent. Add the garlic and saute for an additional minute until fragrant. Be careful to not burn it!
Whisk in the flour and cook for an additional minute.
Pour in half of the chicken stock. Stir until completely combined and no lumps remain.
Add the rest of the chicken stock and stir quickly to combine.
Add in the chicken, enchilada sauce, black beans, tomatoes, salt and cumin. Stir until combined.
Reduce heat to medium-low and let simmer for about three minutes, stirring occasionally so that the soup does not burn to the bottom of the pan.
Slowly stir in the cheese until combined. Season with salt to taste.
Serve your soup warm with toppings of choice.