Last month, I posted a great recipe for Authentic Red Chili Sauce that goes perfectly with enchiladas, posole and huevos rancheros. This week, I discovered another great use for my red chili sauce: Enchilada Soup!
I was lucky to have my mom visit this weekend, and we always have so much fun cooking together. She is a wonderful cook, and has great instincts with flavors and seasoning. I always learn a ton from her! Lucky for me (and now you!) she constructed this Enchilada Soup from scratch, and allowed me to share it on Homemade for Elle 🙂
We looked up a few recipes online for Enchilada soup, and found some doozies. Big blocks of processed, not-really-cheese cheese were common in many of the recipes, and we thought we could do better. We wanted to make this soup from scratch!
Let me tell you why you should try this soup. It has a spicy, rich homemade chili sauce, big chunks of rotisserie chicken, fresh corn off the cob, all tied together with a fantastic homemade chicken broth (if you’re feeling that ambitious). And don’t forget the dollop of sour cream on top (not that you would).
For the recipe, I simplified the ingredients, somewhat, to make it more accessible. You may not always have enough time to roast your own chicken, or make chili sauce from scratch, so using some ready-made ingredients is a must!
If you have more time and are in a mood to cook, here is what we did:
- We roasted a whole chicken, de-boned it, and then used the bones and fresh veggies to create a homemade chicken broth
- I had a batch of red chili sauce leftover from last month in the freezer, so I incorporated homemade enchilada sauce
- We used the meat from the roasted chicken, instead of rotisserie chicken
- We used fresh corn off the cob in place of corn kernals
Whichever route you choose to take with this recipe, I think you’re going to love it!
- 2 tomatoes
- 1/2 onion, diced
- 1 tbsp butter
- 2 cloves of garlic, minced
- 2 tsp cumin
- 1/2 tsp oregano
- 2 cups enchilada sauce
- 1 tsp red wine vinegar
- 3 cups chicken broth, divided
- 2 tbsp cornstarch
- 1 cup cooked rotisserie chicken, cubed
- 1 cup corn kernals
- Fill a small pan 3/4 full with water and bring to a boil. Add tomatoes and boil for 30-60 seconds, until the skin is starting to crack. Remove from water, allow to cool until manageable, then remove skins and dice.
- Meanwhile, in a medium saucepan, melt butter over medium heat. Add onions and saute until translucent, about 5 minutes. Add tomatoes, garlic, cumin, oregano, enchilada sauce, red wine vinegar, and 2 cups of broth. Use an immersion blender, or transfer to a standard blender and blend soup until smooth.
- Return back to saucepan, if necessary, and bring to a boil. In a small bowl, combine remaining 1 cup of chicken broth with 2 tbsp cornstarch, and mix until smooth. Slowly add broth mixture to soup until desired consistency is reached. Add chicken and corn. Simmer for 15 minutes, and then serve with sour cream and crunchy tortilla chips.
Have you tried Enchilada Soup before? What is your favorite kind of homemade soup?