Who doesn’t love a hot and hearty soup when you return home after a long cold winter day. This signature soup is a thicker, richer cousin of chicken tortilla soup — like you are eating an actual enchilada with a bowl and a spoon. It is the best of both dishes’ worlds!
This soup requires very little prep work for the amount of flavor it yields.
For the enchilada sauce:
Neutral cooking oil, such as canola or safflower
1 medium onion, chopped
1 large jalapeño, seeded and finely chopped
3 garlic cloves garlic, minced
2 tablespoons Mexican-style chili powder
1 tablespoon ground cumin
1 tablespoon sugar
2 medium tomatoes, roughly chopped
1 (15-ounce) can tomato sauce
2 cups chicken stock, plus more for thinning if neede
For the soup:
1 (15-ounce) can yellow corn, drained
1 (15-ounce) can black beans, drained
2 to 3 pounds boneless, skinless chicken thighs (See Recipe Notes)
Heavy cream, to taste, optional
Kosher salt and freshly ground black pepper, to taste
Cayenne pepper, optional
Grated cheddar cheese
1. Heat a few tablespoons of oil in a large Dutch oven or skillet over medium heat. Add the onions and jalapeño and cook until softened, 5 to 7 minutes. Add the garlic, chili powder, cumin, and sugar and stir until fragrant, 30 seconds to 1 minute. Add the tomatoes, tomato sauce, and stock. Season with salt and pepper. Bring to a gentle boil, then transfer to the bowl of a slow cooker.
2. Add the corn, beans, and chicken thighs to a 5-quart (or larger) slow cooker. Cover and set on low for 6 to 7 hours (or high for 4 hours).
3. Shred the cooked chicken using two forks. Stir in a splash of heavy cream if desired. Give the soup a taste and season the soup with additional salt, pepper, and cayenne pepper, if needed.
4. Serve with cheddar cheese, sour cream, tortilla chips, and cilantro for garnish.
You can use bone-in or boneless, skinless chicken thighs. I like bone-in when I want a rich, complex soup, but boneless are easy because you don’t have to deal with the bones.
This recipe can easily be doubled and frozen for another time. Transfer the cooled soup to a freezer-safe plastic bag labeled with recipe name and date. Press out excess air before sealing. Lay bags flat in a single layer in the freezer. (Once frozen, the bags can be stacked neatly.) To thaw, transfer to refrigerator overnight or set bag in a stockpot of warm water. Reheat in a saucepan over medium-low heat; season to taste.
recipe & photo from: thekitchn.com