Creamy broth, chunks of chicken, corn, and black beans with just the right amount of spice, topped with crunchy tortilla strips and pico de gallo! It is now mid October and I am in soup mode. I anticipate frequent new soup posts over the next several weeks. Today, I was craving that bit of spice so I worked on scaling down and simplifying my Chicken Enchilada Soup recipe.
I typically start by making my enchilada sauce and then move to preparing the soup. With this recipe, I merge the two processes. The enchilada sauce is a roux, toasted spices, and stock. That was easy to merge with the soup recipe.
You may know by now that my recipe style is a little different from many that you will see out there. First of all, my recipes are scaled to feed 2. Second, where many recipes will call for things like “one small onion”, I will give measurements. One small onion is not a very precise measurement and it is often too much for my purposes. If you meal plan you can take one large onion and prep it to use in a few meals during the week.
