Chicken Enchilada Soup

Name: Chicken Enchilada Soup
Cook time: 45 min
Total time: 45 min
Ingredients: Avocado oil spray; 1 large shallot, diced; 2 cloves garlic, minced; 1 jalapeño, diced (leave the seeds if you want it spicy); 1 1/2 pounds chicken breasts or tenders; 2 teaspoons taco seasoning; 3/4 cup Trader Joe's Enchilada Sauce; 1 quart chicken broth; 1 can of black beans, drained and rinsed; 1/2 cup whipped cream cheese, room temperature; 1/2 cup frozen corn; 1/2 cup shredded cheese; Salt and pepper, to taste; Four corn tortillas, sliced into strips; Optional Toppings: sour cream, cilantro, avocado, lime

Author

Ingredients

Avocado oil spray
1 large shallot, diced
2 cloves garlic, minced
1 jalapeño, diced (leave the seeds if you want it spicy)
1 1/2 pounds chicken breasts or tenders
2 teaspoons taco seasoning
3/4 cup Trader Joe's Enchilada Sauce
1 quart chicken broth
1 can of black beans, drained and rinsed
1/2 cup whipped cream cheese, room temperature
1/2 cup frozen corn
1/2 cup shredded cheese
Salt and pepper, to taste
Four corn tortillas, sliced into strips
Optional Toppings: sour cream, cilantro, avocado, lime

Directions

Season chicken breast with taco seasoning. Sear chicken in large Dutch oven pot sprayed with avocado oil
When chicken has browned on both sides, remove from pot and set aside. Add in diced shallots, garlic, and jalapeños. Sauté for 2 to 3 minutes until soft
Add enchilada sauce, chicken broth, black beans, and chicken breasts into pot. Cover and allow to simmer for 15 to 20 minutes until chicken is cooked through
While soup simmers, make air fried tortilla strips. Cut tortillas in half and stack on top of each other. Cut into thin strips. Spray with avocado oil spray. Cook in air fryer at 400° for about 5 minutes until crispy. Toss cooked tortilla strips with sea salt
Remove chicken from pot, shred, and return to pot
Add in frozen corn, cream cheese, and shredded cheese. Allow to heat through about 5 minutes, stirring frequently until cream cheese has completely melted into soup
Enjoy!

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Absolutely—Pat the Spatula is a nonstick pan’s BFF! Pat won’t scratch, scrape, or mess with that delicate coating. Pat's smooth beechwood finish is gentle on all your cookware, so stir, flip, and sauté away with confidence. Pat's got your pans (and your dinner) covered.

How do I clean my wooden spatula?

Hand-wash, dry, and oil—three simple steps:

Quick hand-wash Rinse the spatula under warm water, add a drop of mild dish soap, and scrub with a soft sponge or dishcloth. Skip abrasive scrubbers—they rough up the grain.

Towel-dry right away Wood soaks up water if it sits wet. Pat the spatula completely dry, then let it finish air-drying upright or on a rack (never flat on a damp counter).

Oil occasionally When the surface looks dull or feels “thirsty,” rub in a thin coat of food-grade mineral oil or a beeswax-based board cream. Wipe off excess and let it cure overnight. This step seals the pores, helps repel stains, and keeps the wood from cracking.

What to avoid

Dishwashers & soaking: Prolonged heat and moisture can warp or split wood. Harsh detergents or bleach: They strip the natural oils and leave the wood brittle.
Resting on a hot pan’s rim: Direct, sustained heat can scorch or warp the handle.

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3. Refresh with oil – When dry, wipe on a thin coat of food-grade mineral oil. This resets the odor barrier and keeps the wood from drying out. Do this occasionally (or after especially pungent dishes), and your spatula will stay smell-free for years of everyday cooking.

Can I use it for hot foods?

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How long will a wooden spatula last?

With a little love, Pat thes Spatula will be your kitchen sidekick for years! Beechwood is strong and durable, so as long as you treat me right—think hand washes, no dishwashers, and the occasional oil massage—Pat the Spatula will probably stick around longer than most of your houseplants. (No shade.)