Chicken enchilada soup is a thicker, richer cousin of chicken tortilla soup. It’s almost as if you are eating an actual enchilada in a bowl with a spoon.
This soup requires very little prep work for the amount of flavor it yields. I started with the ingredients of my favorite red enchilada sauce as the base. I tossed the sauce into my slow cooker along with corn, beans and chicken thighs, and then left it overnight for the slow cooker to work its magic.
By morning, I had a luscious soup that needed little more than salt and pepper to give it a boost. If you feel like gilding the lily, a splash of heavy cream and a handful of cheddar take it over the top.
I knew the recipe was a keeper when my fiance asked if we could keep a batch in the refrigerator at all times, so he could eat it every day. In my house, that’s the sign of a real winner. This is a dish to return to all fall and winter.
Nealey Dozier is a writer for TheKitchn.com, a website for food and home cooking.
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