White Chicken (or Turkey) Enchilada Soup
Ingredients
- 400 g chicken breast
- 1/4 tsp salt
- Black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves (, crushed)
- 1 onion (, diced (brown, white, yellow))
- 3 tbsp plain flour
- 1 cup chicken broth / stock
- 4 cups milk ((I used low fat))
- 1 tsp cumin powder
- 1 tsp coriander power
- 2 to 4 tbsp canned jalapeños (, finely chopped OR 1 x 4.5oz / 127g canned chopped peeled green chili)
- 1/4 cup sour cream ((I used light))
- 1 1/2 cups corn ((frozen or canned))
- 21 oz / 600g canned white beans ((1 1/2 cans), drained)
- 1/2 to 1 tsp salt
- Black pepper
Instructions
- Chicken
- Slice the chicken breast into 1cm / 1/3“ thick steaks. Sprinkle with salt and pepper.
- Heat the oil in a large pot over medium high heat. Add the chicken breast (in 2 batches if necessary) and cook each side for 2 minutes each or until golden and just cooked through.
- Transfer to a plate. Once cool enough to handle, shred with a fork or your hands (I do this while the soup is cooking), or chop it.
- Soup
- Turn the heat down to medium and add butter into the same pot. When the butter is melted, add onion and garlic. Cook for 3 minutes or until the onion is translucent and soft.
- Add flour and cook for 2 minutes. Add chicken broth and cook, scraping the bottom of the pot to stir the brown bits into the liquid (extra flavour!).
- Add the milk, cumin powder, coriander and jalapeños. Turn the heat up to medium high and cook, whisking occasionally, until the soup thickens slightly - about 5 minutes.
- Whisk the sour cream in. Then add the corn, beans and shredded chicken. Cook for 1 minute or so until everything is heated through.
- Adjust salt to taste.
- Serve piping hot with all the trimmings!
