Fire-Eater Chicken Enchilada Soup
Yowsa. Or, rather, olé! This fire-eater chicken enchilada soup is some mighty good (and kickin’) soup.
Servings 8
Calories 356kcal
Equipment
Ingredients
For the soup
- ½ tablespoon vegetable oil
- ½ cup sweet onion diced
- 1 clove garlic minced
- 4 cups chicken broth
- 1 cup tortilla chips lightly ground
- 1 cup water
- 1 28 ounce enchilada sauce
- ¾ pound extra sharp cheddar cheese cubed
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon cayenne or more
- hot sauce to taste
- 1 pound cooked chicken cubed or shredded (I used fire-eater roasted chicken breast)
- 1 14 ounce black beans rinsed and drained
For the garnish
- Tortilla strips
- Shredded extra sharp cheddar cheese shredded
- Pico de gallo or chunky tomato salsa
Instructions
- Heat oil in a large pot or Dutch oven.
- Add onion and cook until starting to soften.
- Add garlic and cook for 1 more minute.
- Add the chicken broth.
- Mix ground tortilla chips with the water and add to the pot.
- Add enchilada sauce, cheese, chili powder, cumin, cayenne and hot sauce.
- Bring to a boil while stirring constantly (or the soup will scorch).
- Reduce the heat to a simmer.
- Add chicken and beans.
- Simmer 30-40 minutes until thickened.
- Serve with desired garnish.
Notes
Garnish with tortilla strips, sour cream, diced jalapeno... cheese.. anything!
Nutrition
Calories: 356kcal | Carbohydrates: 12g | Protein: 27g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 805mg | Potassium: 322mg | Fiber: 1g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 9mg | Calcium: 351mg | Iron: 2mg