Chicken enchilada soup is a thicker, richer cousin of chicken tortilla soup. Its almost as if you are eating an actual enchilada in a bowl with a spoon.
This soup requires very little prep work for the amount of flavor it yields. I started with the ingredients of my favorite red enchilada sauce as the base. I tossed the sauce into my slow cooker along with corn, beans and chicken thighs, and then left it overnight for the slow cooker to work its magic.
By morning, I had a luscious soup that needed little more than salt and pepper to give it a boost. If you feel like gilding the lily, a splash of heavy cream and a handful of cheddar take it over the top.
I knew the recipe was a keeper when my fiance asked if we could keep a batch in the refrigerator at all times, so he could eat it every day. In my house, thats the sign of a real winner. This is a dish to return to all fall and winter.
Nealey Dozier is a writer for TheKitchn.com, a website for food and home cooking.
HEAT a few tablespoons of oil in a large Dutch oven or skillet over medium heat. Add the onion and jalapeno 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.
ADD the corn, beans, and chicken thighs to the slow cooker. Cover and set on low for 6 to 7 hours (or high for 4 hours). Shred the cooked chicken using two forks (if using bone-in thighs, remove the chicken to shred; discard bones and return meat to the soup). Stir in a splash of heavy cream if desired. Season with additional salt, pepper and cayenne to taste.
SERVE with cheddar cheese, sour cream, tortilla chips and cilantro.
NOTES: Use bone-in or boneless, skinless chicken thighs. This recipe can be doubled and frozen for another time. 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.Yield: 6 servings.