Chicken Enchilada Soup  

LunchServes 4

A fantastic way of using up roast chicken leftovers, this comforting Chicken Enchilada Soup from the team at Herb Fed, uses their award-winning chicken alongside simple store cupboard ingredients, to create a rich and flavour filled supper. Recipe courtesy of @stephs_fooddiary  Find more recipe inspiration visit www.herbfedpoultry.co.uk  

Ingredients

1 tablespoon Butter

250g cooked chicken

1 medium onion, finely chopped

1 celery stick, finely chopped

1 carrot, finely chopped

1 large red pepper, sliced into thin strips

2 medium sized red tomatoes

4 garlic cloves crushed

1 tsp Ground cumin

1 tsp hot chilli powder

1 tbsp dried oregano

1 tbsp tomato puree

1/2 pint chicken broth

570g black beans and bean broth

200g sweet corn

Salt and pepper

 

For garnishing

Grated cheese

Avocado

Jalapeños

Coriander

Lime wedges

Method

  1. Melt the butter in a large pan over a medium high heat. Add the onion, celery, carrot, red pepper, tomatoes and garlic. Cook for around 5 minutes until soft.
 
  1. Stir in the cumin, chill powder, oregano, tomato paste, and chicken broth. Season to your taste, and bring to a boil.
 
  1. Lower the heat and simmer for 15 minutes until veggies are very tender.
 
  1. Remove from heat and using a hand blender, blend the soup until creamy and smooth. Place back over the heat and add in the black Beans, sweet corn and leftover cooked chicken.
 
  1. Stir to combine and heat for a couple of minutes to warm it all through. Serve with a good squeeze of lime juice, cheese crisps,  jalapeños, avocado and coriander.