Enchilada Soup
This enchilada soup combines shredded chicken, black beans, corn, and two types of cheese in a red enchilada sauce base, all made in one pot for a comforting meal ready in under 30 minutes.
This enchilada soup combines shredded chicken, black beans, corn, and two types of cheese in a red enchilada sauce base, all made in one pot for a comforting meal ready in under 30 minutes.
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In a large pot over medium heat, sauté the diced onion and tomato until softened.
Add the paprika, garlic powder, and onion powder. Stir to combine.
Stir in the diced green chiles and black beans.
Pour in the enchilada sauce and water, and stir everything together.
Add the drained corn and give it another mix.
Stir in the shredded chicken.
Add the cubed queso panela and shredded cheddar cheese. Stir until the cheese is melted and incorporated.
Cover the pot and let the soup simmer for a few minutes to allow the flavors to meld.
Ladle the soup into bowls. Garnish with a drizzle of Mexican crema and serve with tortilla chips.
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, stirring occasionally to prevent sticking.
Yes, rotisserie chicken works perfectly. Shred it and add in step 6 as directed.
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, stirring occasionally.
Yes, prepare through step 6, cool completely, and refrigerate. Reheat and add the cheeses in step 7 before serving.
Use mozzarella, Oaxaca cheese, or additional cheddar cheese if queso panela is unavailable.
Yes, if you use gluten-free tortilla chips for serving. Check that your enchilada sauce is gluten-free.
