Here’s a spicy new soup you’re going to love now that cold weather season is here. Freezing temperatures beg for soup dinners. This Chicken Enchilada Soup slowly cooks throughout the day with little prep time. There’s some initial sautéing of veggies, and that’s about as complicated as it gets while simmering in the Crockpot for six hours. Just before serving, heavy cream is stirred in. Serve with crispy tortilla strips and diced avocados or spoon the chicken enchilada soup over rice.

Creamy Chicken Enchilada Soup

• 3 tablespoons olive oil

• 1 large onion, chopped
• 3 cloves garlic, minced

• 15 ounces petite diced tomatoes
• 28 ounces crushed tomatoes
• 7 ounces diced green chilis
• 3 tablespoons chili powder
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon sugar
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 bay leaf
• 15 ounce can black beans, rinsed, drained
• 16 ounces frozen corn, thawed
• 48 ounces chicken broth
• 2 skinless, boneless chicken breasts

• 2/3 cup heavy cream
• street taco sized corn tortillas, cut into thin strips
• vegetable oil to fry tortillas
• avocados, diced

This recipe is adapted from Dianne Morrisey’s Instagram post and has a few modifications including using half the chicken, additional broth, canned green chilis instead of a fresh jalapeño.