½teaspoonkosher salt, adjust to taste (taste before adding)
½teaspoonfreshly cracked black pepper, adjust to taste
Optional Toppings
shredded cheese
sour cream
tortilla strips
Instructions
Stovetop Directions
In a large pot over medium-high heat, saute the onions with a drizzle of olive oil. When they are almost done, add the garlic. Stir and let cook for about a minute.
Add the chicken, chicken broth, tomatoes, enchilada sauce, green chile, black beans, corn, and taco seasoning. Bring to a boil.
Reduce the heat and simmer for 5 minutes. Remove from the heat and slowly add the cream while whisking or stirring constantly. Taste the soup, add salt and pepper, and adjust seasonings as desired. When everything is warm and the broth is flavorful, the soup is ready to eat.
Crock-pot Directions
Combine everything except for the cream in the crockpot and cook on high for 3 hours or on low for 5-6 hours. Slowly add the cream while whisking or stirring constantly.
Taste the soup, add salt and pepper, and adjust seasonings as desired. When everything is warm and the broth is flavorful, the soup is ready to eat.
Notes
FREEZER MEAL: Let the soup cool completely before transferring to freezer-safe containers. Soup can be heated in the microwave or it can be thawed first and then reheated on the stove-top.