We’re nearing the end of winter here, but I’m still making soup. I especially love soup that has a little bit of heat to it, which makes this enchilada soup perfect.
Now this is not the same as enchiladas. There are no corn tortillas, but it has a lot of the same flavors, namely chili powder. But it also gets a lot of additional flavor from two of Ava Jane’s Kitchen’s seasoning blends — Roadside Chicken and Los Muertos Barbecue.
The Roadside Chicken is like an elevated poultry seasoning. It’s bright and citrusy, but herby with an umami kick. The Los Muertos Barbecue (one of my faves, not gonna lie) is the best for things like tacos, fajitas, and yes enchiladas. So in it goes.
A bit of chili powder gives this soup an extra dose of enchilada flavor as well.
This soup is perfect for late winter nights when it’s too cold for patio weather or grilling out and instead you’re in your pajamas by the fire.
- 2 tbsp Ava Jane’s Kitchen Avocado Oil
- 1 onion diced
- 1 jalapeno seeded and diced
- 2 cloves garlic minced
- 2 tsp ground chili powder
- 2 tsp Ava Jane's Kitchen Los Muertos Barbecue spice blend
- 1 tsp Ava Jane's Kitchen Roadside Chicken spice blend
- 1 pound chicken breast
- 2 cans black beans drained
- 2 cans diced tomatoes drained
- 4 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- Colima Sea Salt and fresh pepper to taste
- Heat the oil to medium in a large Dutch oven or pot. Add the onions and peppers and cook until softened.
- Add the garlic and spices and cook for a minute, stirring as you do.
- Add the chicken, beans, tomatoes and broth.
- Bring to a boil and reduce to a simmer. Simmer for 15 minutes or until chicken is cooked through.
- Remove chicken from pot, let cool slightly, and shred with two forks.
- Add back to the pot.
- Simmer for 5 minutes.
- Serve the soup topped with the cheese and sour cream