The temperature is finally starting to drop in Chicago.
You know what that means?
Time for warm, hearty soups! Yes!!!
I have made variations of this soup so many times, and I think I’ve finally perfected it.
Its flavors are complex — layered and hearty like a chili — yet it’s light at the same time. The secret to its complexity?
This fiber-packed puree creates a beautiful texture without adding lots of fat.
And this soup boasts lean protein to boot. Score!
This soup is so yummy that Mr. Peaches’ friends slurped it down to the very last drop (literally, I heard “scchhhhllllluuurrrrppp”) and then told me it was the best meal I had ever made for them.
But let’s cut to the chase people — do you know what really makes this dish so awesome?
All the TOPPINGS!
Do not skimp on the toppings people!
This chicken enchilada soup is perfect for a casual, no-fuss dinner party with your closest friends or family.
Serve the soup for your guests over the stove, then direct them to proceed through a “topping bar” complete with grated sharp white cheddar cheese, chopped scallions, sour cream, and last but not least, your favorite cornbread.
(I love to doctor up the Jiffy cornbread mix, but feel free to use your own favorite recipe. See a suggested recipeΒ below!)
OR, make it all for YOURSELF and savor the leftovers all week long!
Get on it people!
Chicken Enchilada Soup
*NOTE 9/19/13: WORKING ON THIS RECIPE TO MAKE IT PALEO! STAY TUNED! :)
- 2 Tbsp. olive oil
- 2 Tbsp. minced garlic
- 2 Tbsp. chiliΒ powder
- 2 tsp. ground cumin
- 8 cups low-sodiumΒ chicken broth
- 4 boneless skinlessΒ chicken breasts
- 2 14.5-oz cans pureΒ pumpkin or 1 29-oz can
- 2 14.5-oz cansΒ black beans, drained and rinsed
- 4 small corn cobs,Β kernels removed (about 1 Β½ – 2 cups corn)
- 32 oz. (about 4Β cups) good-quality medium-heat fresh all-natural salsa from the Β Β Β Β refrigerated section (Oasis and Garden Fresh Gourmet are good brands.)
- Fresh ground pepper
Suggested Toppings for Serving:
- Grass-fedΒ whiteΒ Β cheddar or mild cheddar cheese, grated
- Sour cream
- Chopped scallions
- Hot sauce
Heat two tablespoons oil in a large pot over medium heat. Add garlic, chili powder and cumin, and stir for one minute. Add broth to the spices, then stir in the pumpkin puree, and bring to a boil with the lid on.
Remove the lid, add the chicken and poach (cook in the boiling water) for about 9-13 minutes, or until cooked through. Be careful not to overcook or it will get dry. Remove chicken breasts from the pot with tongs, and set aside in a bowl to cool. (Alternatively, the chicken may be poached in a separate pot of boiling water and then added to the soup at the end, but I prefer to poach it in the soup broth to reduce clean-up.)
Mix in the black beans, corn, and salsa and bring soup back to a boil. Season with fresh ground pepper.
Keep boiling for a minute or two and then reduce heat and simmer on low for 45-60 minutes, stirring occasionally.
Wash your hands, and shred chicken into tiny pieces. Add the shredded chicken to the soup and heat through.
Make a β€topping barβ€ along a table or counter and serve soup with grated white cheddar cheese, sour cream, chopped scallions, hot sauce, and/or cornbread (crumble the cornbread on top).
Refrigerate or freeze extra soup in airtight containers.