Description
This tastes the same as the chicken enchilada chili at Cafe Zupas. It is filled with all the best things in enchiladas. It will warm you right up!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 boneless skinless chicken breasts, diced
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- ½ yellow onion, diced
- 3 garlic cloves, minced
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 4 cups low-sodium chicken stock
- 1 28 ounce can enchilada sauce
- 1 15 ounce can diced tomatoes
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- ½ cup cornstarch
- 1 15 ounce can black beans, rinsed
- 1 15 ounce can corn kernels, rinsed
Instructions
- In a large pot over medium high heat, add olive oil. Once the oil is heated, add the chicken, salt and pepper. Saute until chicken is cooked through, about 10 minutes. Remove chicken from the pot onto a plate a set aside.
- Reduce heat to medium, add onion and season with additional salt and pepper. Saute until softened, about 10 minutes. Add a few more tablespoons of olive oil if the pan seems dry. Add garlic, cumin and oregano and saute for an additional 2 minutes. Pour in chicken stock, enchilada sauce and diced tomatoes. Bring to a simmer and if you want a smoother texture, blend with an immersion blender.
- Once simmering, add shredded cheese and heavy cream. Stir until cheese is melted. Once the cheese is melted, scoop out a few ladlefuls of soup into a medium bowl and add cornstarch to it. Whisk until smooth then pour into the soup and continue whisking until it is thickened. Add black beans, corn and cooked chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soups and stews
- Method: stove-top
Keywords: soup, chili, copycat recipe, chicken, enchilada