Description
An absolutely delicious Chicken Enchilada Soup recipe that is PACKED with flavor for soup season! Makes amazing leftovers!
Ingredients
Scale
- 3 tablespoons butter or ghee
- 2 teaspoons garlic, minced
- 1 yellow onion, diced
- 3 tablespoons flour (gluten-free works)
- 3 tablespoons chili powder (more if desired)
- 3 tablespoons tomato paste
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon oregano leaves
- 1/2 teaspoon ground black pepper
- 4–5 cups chicken broth
- 1 1/2 teaspoons apple cider vinegar
- 1 1/2 teaspoons lime juice (more to taste)
- 1 pound boneless skinless chicken breast OR approx. 6 bone-in chicken thighs
- 10 oz can diced green chiles
- 1 15oz can corn, drained
- (optional) 1 15oz can black beans, drained and rinsed
- toppings: sour cream, shredded cheese and chopped cilantro
Instructions
- Prep: Gather all the ingredients and measure them out ahead of time + have your broth in a container with a little spout – this will help this recipe go much smoother and very quickly!
- Sauté: Bring a dutch oven to medium-high heat; add butter to melt. Add 2 teaspoons garlic and diced onion; move around the pan until the onions softens, approx. 1-2 minutes. Add 3 tablespoons flour and whisk immediately until fully combined with the butter to create a bit of a paste.
- Seasonings + Broth: Add in 3 tablespoons chili powder, 3 tablespoons tomato paste, 2 teaspoons salt, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon oregano leaves, & 1/2 teaspoon pepper to the pot. Whisk to combine. Continue to whisk while slowly pouring in the broth, adding about 1/2 cup or so at a time.
- Simmer: Once the broth has been added, turn up the heat a bit and bring liquid to a low simmer. Add 1 1/2 teaspoons apple cider vinegar, 1 1/2 teaspoons lime juice and the raw chicken breasts. Cover and let simmer 15-20 minutes or until chicken is fully cooked.
- Shred + Finish: Remove chicken and shred with two forks. Return to pot along with a can of green chiles, can of corn and can of beans (if using). Taste and add additional salt, lime juice or chili powder, as needed (everyone’s tastes are different so definitely feel free to adjust).
- Serve: Divide between bowls and serve with lots of shredded cheese, sour cream, chopped red onion, tortilla chips, and fresh cilantro!
Notes
- Chicken: I prefer to use 6 bone-in, skin-on chicken thighs because it adds even more wonderful flavor, BUT you can easily use a pound of boneless, skinless chicken breasts if you prefer. Or pick-up a rotisserie chicken at the grocery store!
- Creamy Chicken Enchilada Soup Recipe: if you want to make this a creamy, thicker soup, you can add some shredded cheese (about a 1/2 cup) and 2 or 3 1-inch cubes of plain cream cheese directly into the pot and move around until it melts!
- Dairy-Free: simply use a vegan butter, dairy-free sour cream and a dairy-free shredded cheese.
- Gluten-Free: swap out the all-purpose flour for gluten-free flour.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 189
- Sugar: 5.6 g
- Sodium: 906.3 mg
- Fat: 6.1 g
- Carbohydrates: 20.6 g
- Protein: 14.9 g
- Cholesterol: 44.7 mg