Enchilada Soup Bowl (Print Version)
# Ingredients:
01 -
1 onion, finely chopped.
02 -
1 can (14.5 oz) black beans, rinsed and drained.
03 -
1 cup shredded Mexican cheese mix.
04 -
1 can (15 oz) fire-roasted tomatoes.
05 -
1 red bell pepper, chopped into small pieces.
06 -
1-2 garlic cloves, finely diced.
07 -
1 tablespoon avocado oil or butter.
08 -
1 cup corn, frozen or fresh.
09 -
2 celery stalks, sliced thinly.
10 -
1½ teaspoons ground cumin powder.
11 -
1 carrot, cut into thin rounds.
12 -
1 teaspoon oregano, dried.
13 -
2 cups shredded cooked chicken.
14 -
1 tablespoon chili powder.
15 -
¼ cup tomato paste.
16 -
4 cups low-sodium chicken broth.
17 -
Salt and pepper, add as much as you'd like.
18 -
1 can (14.5 oz) kidney beans, drained and rinsed.
# Instructions:
01 -
Warm up your butter in a big pot. Toss in the carrot, onion, bell pepper, celery, and garlic. Stir them around and let them soften for about 6 minutes.
02 -
Add in the cumin, chili powder, dried oregano, tomatoes, tomato paste, and broth. Sprinkle some salt and pepper to your liking. Let it boil, then simmer everything for 15 minutes.
03 -
Take the pot off the heat. Use a hand blender to puree everything until it’s smooth.
04 -
Put the pot back on the heat. Stir in the chicken, corn, and beans. Let it heat for about 2 to 3 minutes.
05 -
Scoop the soup into bowls and sprinkle cheese on top. Add any extra toppings you like.
# Notes:
01 -
Perfect for using leftover chicken or rotisserie meat.
02 -
Lasts in the fridge for about 5 to 7 days.
03 -
Freezes great for up to 4 months.