Taste the Air-Chilled Difference®

Spicy Mayan Chicken Enchilada Soup

by , Soupbox, Inc., Chicago, Illinois

Spicy Mayan Chicken Enchilada Soup
Easy Recipe

Serves 8

This boldly flavored recipe is a customer favorite at our stores. Cumin, garlic, and chili powder mix with corn and black beans creates a tasty and comforting dish. Finished with a touch of cheese and garnished with sour cream, this soup will have them asking for seconds!

  • 1 pound Smart Chicken thighs
  • 1 large onion, diced
  • 2 ribs celery, diced
  • 2 carrots, diced
  • 4 cups chopped fresh tomatoes, or substitute 2 (14.5-ounce) cans diced tomatoes
  • 2 cups tomato sauce
  • 2 teaspoons ground cumin
  • 2 tablespoons chili powder
  • 2 cloves garlic, minced
  • 1 chopped chipotle pepper
  • 1 cup corn kernels, fresh or frozen
  • 1 cup cooked black beans
  • 4 ounces crumbled queso fresco
  • 1 tablespoon canola oil
  • 32 ounces chicken stock
  • Salt and pepper to taste

In a stockpot, warm the oil over medium heat. Add the onion, carrot, and celery and sauté until softened, about 10 minutes. Add the garlic and the dry spices and cook until fragrant, about one minute. Add the chicken thighs, tomatoes, chipotle pepper, and the chicken stock. Stir well. Bring to a simmer and cook, covered, for 25 minutes. Remove the chicken and pull the meat from the bones. Add the chicken back to the pot along with the beans and corn. Return to a simmer and cook another 15 minutes to allow flavors to develop. Taste and add salt or pepper as needed. Just before serving add the queso fresco and stir to combine. Garnish with sour cream and lime wedges.