I love soup. I’m addicted. I’ve made and eaten chicken tortilla soup a lot, and I like it, but sometimes it’s a little too broth-y. I loved loved loved the homemade enchilada sauce I made a long time ago, so I thought I could use that in a soup. Unfortunately, I made that sauce a long time ago and didn’t record which recipe I used. I’m almost positive it is the 10 minute enchilada sauce from All Recipes, but I forgot about that one until the sauce was already simmering. I followed a recipe from Lynn’s Kitchen Adventures instead. Still good! I also referenced a popular Cook’s Illustrated chicken enchilada recipe, that suggests adding a diced fresh tomato in the homemade enchilada sauce. That recipe is at the bottom.
Once the sauce simmered, I had to let it cool before blending it. So I started the base of the soup.
- 1 tbsp vegetable oil
- 1 medium onion, diced (I probably only used 3/4 of the onion)
- 1 jalapeño, diced
- 4 cloves garlic, minced
- Chili powder, cumin, mexican oregano (in descending order of amounts used)
- Pinch of sugar
- 1 can fire roasted diced tomatoes (without garlic, that flavor is funny)
- 1 batch enchilada sauce from one 15 oz can
- 2 cups chicken stock + 1 cup water
- 2 bone in chicken thighs, marinated in spices/lime juice/white vinegar + marinade
I simmered the soup until the chicken was done. Another option would be to slow cook the soup for 6 or so hours so the chicken will shred nicely.
I then cooled the soup and transferred it to the fridge overnight. On day two, I removed the chicken and brought the soup to a boil. Then, I combined 1/3 cornmeal and a few spoonfuls of hot soup in a small bowl. Once the cornmeal was wet and mushy, I added it to the soup to thicken and flavor it. I then simmered the soup for a good 45 minutes to an hour. I then added
- 2/3 cup ish frozen corn
- 1/2 can black beans
- 1 poblano pepper, roasted, skin peeled, and diced