This Spicy Chicken Enchilada Soup is not for the weak at heart when it comes to heat.
Since January is National Soup month, and it has been cold here in WV this week, I decided to do this Spicy Chicken Enchilada Soup.
It is a very quick and easy soup to put together. As with all soups, I think they taste better if you make them a day ahead or at least several hours, to let the flavors blend together.
The onions and garlic are browned in a dutch oven and then the other ingredients are simply stirred in and simmered.
Top with a variety of shredded cheese, sour cream and tortilla chips.
The holidays are over and everyone is back into their normal routines. I created this soup for 2 people, but there is enough to have a few bowls leftover. The ingredient amounts can easily be increased if a larger pot is desired.