Chicken Enchilada Soup

August 21, 2019
|
Created by Harmons
1 hour
Serves 4
INGREDIENTS:
  • 2 Tbsp canola oil
  • 1 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh cilantro
  • 1 (14 oz) diced tomatoes
  • 1 (4 oz) can diced green chiles
  • 3 cups chicken broth
  • 2/3 cup red enchilada sauce
  • 2 cups diced Harmons rotisserie chicken
  • 1 Tbsp fresh lime juice
  • 1/2 tsp ground cumin
  • 1 (14 oz) can black beans, rinsed and drained
  • 1 cup fresh or frozen corn
  • 1 cup sour cream, plus more for garnish
  • 2 cups shredded sharp cheddar cheese, plus more for garnish
  • Salt and freshly ground pepper
  • Diced avocado
  • Diced tomato
  • Tortilla strips
DIRECTIONS:

In a large, heavy pot over medium-high heat, add oil. Add onions and cook until translucent, about 5 minutes. Add garlic and cilantro and cook, about 1 minute. Add tomatoes, chiles, broth, and enchilada sauce and simmer for 10 minutes.

Add chicken, lime juice, cumin, beans, and corn and continue to cook, about 10 minutes. Add sour cream, cheese, and liberally season with salt and pepper. Stir to combine. Garnish with avocado, tomato, sour cream, cheese, and tortilla strips.