On the eighth day of recipes, we suggest you get (or if you're luck - WIN) yourself a container of Major Chicken Broth (gluten-free!) to make a...
Chicken Enchilada Soup
This soup will definitely take the chill off. Using a rotisserie chicken makes it super simple but it is also a great way to use leftover chicken. Feel free to adjust the spiciness of the soup by adding more or less jalapeño. This soup also freezes well so make a double batch and plan to freeze half of it for one of those Christmas vacation days you just can’t get our of your pyjamas! Don’t forget to enter our contest before 6:30 PM on December 16th.
Ingredients:
- Meat from 1 whole rotisserie chicken, pulled off the bones
- 2 tbsp. butter
- 2 garlic cloves, minced
- 1 medium size onion, diced
- 3 tbsp. all purpose flour
- 2 cups prepared Major chicken broth *
- 4 cups whole milk
- 2 tsp ground cumin *
- 2 tsp ground coriander *
- 1 whole, diced, seeded jalapeño
- ¼ cup sour cream
- 1 ½ cups frozen corn
- 2 cans of white beans, drained *
- Salt and freshly cracked black pepper
- *Available from Well Seasoned
Optional garnish ideas:
- Diced fresh avocado, sprinkled with freshly squeezed lime juice
- Grated cheese
- Sour cream
- Tortilla chip strips
- Freshly chopped cilantro
- Salsa
Instructions:
- In a large pot over medium heat, melt the butter, add the onion and garlic. Cook for 3 minutes or until the onion is translucent and soft.
- Add flour, stirring into the onion mixture and cook for 2 minutes.
- Add the cumin, coriander and stir to combine, add the chicken broth and cook, scraping the bottom of the pot to stir the brown bits into the liquid.
- Add the milk. Turn the heat up to medium high and cook, whisking occasionally, until the soup thickens slightly - about 5 minutes.
- Whisk in the sour cream and add the corn, beans, jalapeño and shredded chicken. Cook for 1 minute or so until everything is heated through.
- Adjust salt & pepper to taste. Serve piping hot with all the trimmings!
Prep Time:
15 Minutes
Cook time:
25 Minutes
Yield:N/A
