Can you feel the weather starting to cool down?
Leaves on the ground? Pumpkin coffee drinks? Me too. All I want to eat right now is eat warm and comforting soups. I think even the process of making soup is comforting. I love standing over the stove and stirring and sipping on a glass of wine, listening to some music. It really does make me happy.
Unfortunately, my family does not feel the same way. I tell them that I am making soup, and there is a collective groan. “Ugh… soup again, mom?” When I sat this bowl of creamy deliciousness in front of them they were skeptical, but after one bite, they all looked up from their bowls and declared it the best soup I have ever made.
Good enough for me!
Gather your ingredients. The only real work you have to do here is to chop an onion and some garlic. Not so bad, right?
Heat a Dutch oven or a large pot over medium heat. Add a few tablespoons of oil and add the onions. Cook until they are soft and translucent, about 10 minutes.
Add the garlic and spices. Cook for another minute. This helps bring out the flavor in the spices.
Add the chiles and enchilada sauce.
Add chicken stock.
Add beans, chicken, and corn. Bring to a boil, then reduce heat to a simmer, cook for 20 minutes.
Add cream and sour cream. Heat through.
Ladle into bowls. Add some shredded Monterey Jack and an extra sprinkle of oregano. Serve with chips!
Whole Lotta Enchilada Recipes
- Chicken Enchilada Chowder Recipe
- Cheesy Chicken Enchiladas Recipe
- Cheesy Chicken Enchilada Soup Recipe