Chicken Enchilada Pepper Jack Soup

Chicken Enchilada Pepper Jack Soup Recipe from Mexico

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Chicken Enchilada Pepper Jack Soup is a delicious and creamy soup that combines the flavors of chicken enchiladas with the spicy kick of pepper jack cheese. This soup is perfect for a cozy night in or for entertaining guests.

History

This recipe is a twist on the classic chicken enchilada dish, which is a popular Mexican dish made with shredded chicken, cheese, and enchilada sauce wrapped in corn tortillas. By turning it into a soup, you get all the flavors of chicken enchiladas in a warm and comforting bowl.

Ingredients

1 chopped onion
1 tbsp chopped garlic
1 can (4.5 oz or 128 g) chopped green chilies
2 tsp paprika
8 oz (227 g) sour cream
10 oz (283 g) grated pepper jack cheese
0.5 tsp cilantro
0.5 tsp chili powder
2 cans (14 oz or 397 g) of chicken broth
2 – 3 cooked and cubed chicken breasts
1 tbsp olive oil

How to prepare

In a skillet, sauté onion, garlic, and green chilies in olive oil until the onion becomes transparent.
Next, add chicken broth to the skillet.
Whisk in sour cream until well combined.
Stir in grated cheese until it melts completely.
Add cilantro, chili powder, paprika, and chicken to the skillet.
Cook the mixture on low heat until the cheese is fully melted.

Variations

You can add black beans or corn to the soup for extra texture and flavor.
For a vegetarian version, you can omit the chicken and use vegetable broth instead.

Cooking Tips & Tricks

Be sure to use a good quality pepper jack cheese for the best flavor.

- You can adjust the spiciness of the soup by adding more or less chili powder and green chilies.

- For a thicker soup, you can add a cornstarch slurry to the mixture.

Serving Suggestions

Serve the Chicken Enchilada Pepper Jack Soup with tortilla chips, avocado slices, and a dollop of sour cream on top.

Cooking Techniques

Be sure to cook the onions and garlic until they are soft and fragrant before adding the other ingredients.

- Stir the soup frequently to prevent the cheese from sticking to the bottom of the pot.

Ingredient Substitutions

You can use Monterey Jack cheese instead of pepper jack cheese for a milder flavor.

- If you don't have chicken broth, you can use vegetable broth instead.

Make Ahead Tips

You can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving.

Presentation Ideas

Garnish the soup with fresh cilantro, sliced jalapenos, and a squeeze of lime juice for a pop of color and flavor.

Pairing Recommendations

Serve the Chicken Enchilada Pepper Jack Soup with a side of Mexican rice or a green salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Chicken Enchilada Pepper Jack Soup contains approximately 350 calories.

Carbohydrates

Each serving of Chicken Enchilada Pepper Jack Soup contains approximately 10 grams of carbohydrates.

Fats

Each serving of Chicken Enchilada Pepper Jack Soup contains approximately 20 grams of fat.

Proteins

Each serving of Chicken Enchilada Pepper Jack Soup contains approximately 25 grams of protein.

Vitamins and minerals

This soup is a good source of calcium, vitamin A, and vitamin C.

Alergens

This recipe contains dairy (cheese and sour cream) and may not be suitable for those with dairy allergies.

Summary

Chicken Enchilada Pepper Jack Soup is a rich and creamy soup that is high in protein and calcium. It is a satisfying and flavorful dish that is perfect for a cold winter day.

Summary

Chicken Enchilada Pepper Jack Soup is a delicious and comforting soup that is perfect for a cozy night in. With its creamy texture and spicy flavor, this soup is sure to become a new favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a chilly autumn day and I was browsing through an old cookbook that I had inherited from my own grandmother. As I flipped through the pages, a colorful photo caught my eye - a steaming bowl of Chicken Enchilada Pepper Jack Soup. The vibrant red color of the soup, topped with melted cheese and crispy tortilla strips, looked absolutely mouth-watering.

I immediately knew that I had to try making this soup. The next day, I gathered all the ingredients and set to work in my cozy kitchen. As I chopped onions, garlic, and peppers, the savory aroma filled the air. I sautéed the vegetables in a large pot, adding cumin, chili powder, and oregano for a touch of spice. The scent of the spices mingled with the simmering chicken broth, creating a rich and inviting fragrance.

Next, I added shredded chicken, diced tomatoes, and black beans to the pot, along with a generous helping of enchilada sauce. The colors of the ingredients blended together beautifully, creating a vibrant and enticing mixture. As I stirred the pot, I felt a sense of excitement building within me. This soup was going to be something special.

After letting the soup simmer for a while, I added a generous amount of Pepper Jack cheese. The cheese melted into the soup, creating a creamy and indulgent texture. I also tossed in some tortilla strips for crunch, as well as a handful of fresh cilantro for a burst of freshness.

As I ladled the soup into bowls and garnished them with extra cheese and cilantro, I couldn't help but smile with satisfaction. The soup looked even more delicious than the photo in the cookbook. I couldn't wait to taste it.

I sat down at the kitchen table with a steaming bowl of Chicken Enchilada Pepper Jack Soup in front of me. The first spoonful was a revelation. The flavors exploded on my tongue - spicy, savory, and cheesy all at once. The warmth of the soup spread through my body, comforting me from the inside out.

I savored each spoonful, enjoying the complex flavors and textures of the soup. The tender chicken, the creamy cheese, the crunchy tortilla strips - every bite was a delight. As I ate, memories flooded back to me - of my grandmother's kitchen, of family gatherings, of shared meals and laughter.

As I finished the last spoonful of soup, I knew that this recipe would become a favorite in my own kitchen. It was a dish that brought people together, that warmed the soul and nourished the body. It was a recipe worth passing down through the generations.

And so, I added the recipe for Chicken Enchilada Pepper Jack Soup to my collection, alongside all the other cherished recipes that I had gathered over the years. Each recipe told a story, a tale of where it came from and who had shared it with me. And now, this soup had its own story - a story of discovery, of excitement, of joy.

As I closed the cookbook and put it back on the shelf, I knew that this recipe would be one that I would return to again and again. It was a reminder of the power of food to connect us, to bring us together, to nourish both body and soul. And for that, I was grateful.