Chicken Enchilada Soup
Chicken Enchilada Soup
This one-pot wonder is a delicious, warming soup that has all the flavours of Mexico with very little fuss. You can control the heat with the amount of chilli you add.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- ½ tsp dried red chilli (or to taste)
- 3 cloves garlic, minced
- 2 sticks celery, finely diced
- 2 corn cobs, kernels removed
- 1 carrot, diced
- 1 can black beans, drained & rinsed
- 1L broth
- 425g can diced tomatoes
- 2 chicken thighs, whole
- Natural or Greek yoghurt to serve
- ½ bunch fresh coriander leaves, chopped to garnish
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5 mins.
- Add the spices and cook for a further 3 mins.
- Add the rest of the ingredients and bring to a simmer. Cook for 45-50 mins.
- Remove the thighs and shred the chicken, returning the meat to the soup.
- Serve with a dollop of yoghurt and a sprinkle of coriander leaves.
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