Ingredients
Method
- Sauté the aromatics: In a large pot, heat olive oil over medium. Add diced onion and sauté 3–4 minutes until translucent. Add garlic and stir for 30 seconds.
- Build the base: Stir in the enchilada sauce, diced tomatoes, beans, corn, chicken, broth, and spices. Layering them this way ensures the garlic doesn’t scorch.
- Simmer to develop flavor: Bring to a boil, then reduce heat and let it simmer uncovered for 15 minutes.
- Finish with cream (optional): Stir in cream or sour cream off heat for a rich, velvety texture. Do this last so it doesn’t split.
- Serve and top generously: Ladle into bowls and top with cheese, tortilla strips, cilantro, and a squeeze of lime.
Notes
- Flavor Starts at the Bottom:Begin with sautéing onions in olive oil until they turn translucent and fragrant. This isn't just softening—this is building the foundation. Let them sweat gently, not fry. Garlic follows, but give it only a minute—burned garlic is bitter garlic.
- Spice Isn’t Just Heat, It’s Character:Cumin and chili powder aren’t afterthoughts—they’re soul-starters. Bloom them briefly in the oil before adding liquids to release their aroma and deepen flavor. This is how we toast the essence into the soup, not just sprinkle it on top.
- Enchilada Sauce Is Your Power Player:Use a good-quality red enchilada sauce—it’s the bold backbone. It carries the roasted chili depth, the tangy tomato, and smoky warmth that make the soup taste slow-cooked, even if it’s not.
- Creaminess with Restraint:When adding cream cheese and shredded cheddar, go slow. Stir until fully melted for a velvety finish. This soup isn’t meant to be heavy—just rich enough to feel indulgent.
- Final Touches Aren’t Just Optional:A squeeze of lime wakes up everything. Fresh cilantro adds a clean herbaceous note. Don’t skip them—they shift your soup from good to chef-crafted.