Chicken Enchilada Soup


2 tablespoons olive oil

1 medium onion, chopped

5-6 cloves of garlic, chopped

2 carrots, peeled and chopped

2 celery ribs, chopped

1 pepper, chopped

1 1/2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon ground coriander

1 teaspoon dried oregano leaves

3/4 teaspoon paprika

6 cups low-sodium chicken broth

14.5 ounces canned tomatoes

4-5 skinless chicken thighs (bone-in or boneless)

5-6 6-inch yellow corn tortillas

salt and freshly ground black pepper.

1 can black beans

4 ounces diced green chilies

1/2 cup heavy whipping cream

For topping:
green onion, chopped for garnish

sour cream, for topping

grated cheddar or pepper cheese, topping

fresh cilantro, to garnish

avocado, chopped


In a large pan, heat 2 tablespoons of extra virgin olive oil over.
Once hot, add onion, garlic, carrots, celery and pepper and sauté until fragrant and vegetables are tender.
Add to the slow cooker, along with the chili powder, cumin, coriander, oregano and paprika. Stir to combine.
Add chicken broth and diced tomatoes to slow cooker.
In the same pan that you cooked the chicken, add another splash of olive oil on high heat.
Sear the chicken for 1-2 minutes on both sides, until brown.
Add to slow cooker. Add tortillas. Cook on high for 3 hours.
Remove chicken to a plate, shred meat and remove bones.
Pour soup from slow cooker into a blender in batches and blend until smooth.
Return the pureed soup to the slow cooker, along with the shredded chicken, black beans and green chilies, and cook for 1 hour more.
Stir in the cream.
Season with salt and pepper to taste
Serve garnished with green onions, sour cream, avocado ,cheese,cilantro.