*Caution, affiliate links ahead…Don’t worry, I’ll use the money for something practical, like wine…. or a pony!
I must be in a funk lately because I really don’t feel like writing up a fun or sentimental anecdote about how I came up with the idea for this soup, why my family loves it, yada, yada. It’s soup. It’s a really good soup, but it’s still soup. Does it really need a backstory? Is it really crucial to the flavor of the soup for you know the origins of how it came to be?
For the sake of brevity here is the short and sweet version:
Baja Chicken Enchilada Soup. It’s really, really good. You should make it. Your family will like it. The End.
Save Recipe4.8 based on 6 review(s)
Ingredients
- 1 lb chicken breast, cubed
- 1/4 cup lime juice
- 2 tbsp taco seasoning
- 1 yellow onion, diced
- 1 tbsp olive oil
- 2 cups chicken broth
- 1 24 oz can of enchilada sauce
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can sweet corn, drained and rinsed
- 1 red pepper, diced
- 1 cup heavy cream (you can sub yogurt for a lighter soup)
Instructions
- Place chicken, taco seasoning and lime juice in a bowl or plastic zipper bag and marinade in the fridge for at least 30 minutes (overnight is better)
- When ready to cook the soup, pour oil into a large pot along with chicken and onion.
- Cook chicken and onion over medium-high heat until chicken is no longer pink in the middle (approx 5-7 minutes)
- Add chicken broth, enchilada sauce, black beans, corn and red pepper to the pot and bring to a boil.
- Reduce heat, cover and simmer for 30 minutes.
- Add heavy cream and continue to simmer for another 5 minutes.
- Top with colby jack cheese, sour cream and avocado (optional)
Tips:
Store in an airtight container in the fridge for up to 5 days
This soup makes a great freezer soup. Make a large batch and freeze in smaller airtight containers for up to 6 months! (great to bring to a friend that is recovering from childbirth, illness, surgery, etc)
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