RECIPE: Easy Enchilada Soup

One thing that is great about Mexican food is its flexibility. I love this recipe because it allows for so much flexibility and personalization to make it just the way your family likes it (spicy, mild, etc.). Ingredients can be substituted, added, or subtracted to suit your fancy. 

Speaking of flexibility, here is an example. I love the chicken enchilada soup that I grew up with at one of my favorite restaurants and wanted my version of enchilada soup to reflect this particular soup and its thick goodness. To achieve this, I sometimes take away all of the first 6 ingredients and substitute it for Coyote Country Seasoning Company’s Enchilada or Spicy Tortilla Soup mix with 6 cups of water for a thicker variety of soup. The soup is delicious just as it is, but don’t be afraid to get creative and make it the way you like it! You can even turn this soup into a fun soup bar by serving it with a variety of toppings such as cheese, sour cream, cilantro, avocado, tortilla chips, pico de gallo, etc.

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Enchilada Soup

Ingredients:

2 cups tomato sauce

1 ½ cups water

1 cup bottled salsa

1 tsp. dried oregano

1 tsp. minced garlic

1 (15.75 oz.) can chicken broth

1 cup kernel corn

1 can beans, rinsed and drained (kidney, black, or chili beans all work well)

2 cups cooked (cubed or shredded) chicken

Directions:

Combine all ingredients in large saucepan. Bring to a boil; cover, reduce heat, and simmer for 15 minutes. Enjoy, and freeze extra soup for later use.

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