Vegetable & Chicken Enchilada Soup

I have many versions of some incredible enchilada soup with chicken, however i couldnt resist to add some vegetables to make this simple soup more nourishing and filling. With sweet corns and cooked black beans add the crunchy texture and protein to this incredible soup. Though some Enchilada soup calls for cheese and cream i opted for a simple version of this soup. If you love spicy soups for your lunch or dinner, am sure this soup will definitely tickle your tastebuds. Trust me, this soup is full of flavors with shredded chicken, black beans, sweet corn kernels and a handful of vegetables, you will thoroughly enjoy this soup. Though many versions of this Enchilada soup calls for crockpot/slow cooker, i opted for an easy breezy cooking. I went for pressure cooking method, however if you have crockpot, this soup calls for less time to prepare, and crockpot will take care of the rest.

Not to forget this incredible nourishing Enchilada soup goes for this week's blogging marathon as i picked One Sauce Two Dishes. I prepared Enchilada sauce under this theme and dished out two delicious dishes with this incredible sauce. This soup makes a super filling lunch or dinner when served topped with thinly sliced tortillas and avocado chunks. If you want to skip the chicken and want to replace it very well with tofu or paneer cubes, just stick with it. Am sure a vegetarian and vegan version of this Enchilada soup will definitely makes an interesting meal to everyone at home.

2nos Chicken breasts (skinless & cooked, shredded)

2cups Chicken stock/Vegetable stock

1 +1/4cup Homemade Enchilada Sauce

2cups Cooked black beans

1cup Diced tomatoes

1 can Sweet corn kernels

2nos Garlic cloves (minced)

1no White onions (minced)

1tsp Cumin powder

Salt

Oil

2cups Mixed Vegetables

Heat the oil in a pressure cooker, add in the minced onions, minced garlic and saute for few minutes.

Add in the mixed vegetables, diced tomatoes and cook for few minutes until the vegetables gets half cooked.

                   

Now add the shredded chicken, cooked blackbeans, sweet corn kernels, chicken stock, salt, homemade enchilada sauce and bring boil everything.

Cook for few more minutes until the vegetables gets cook completely.

Serve the soup topped with tortillas strips/chips and diced avocados.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65