Chicken Enchilada Soup Recipe
An absolutely delicious Chicken Enchilada Soup recipe that is PACKED with flavor for soup season! Makes amazing leftovers!
Ingredients
- 3 tablespoons butter (sub ghee)
- 2 teaspoons garlic minced
- 1 yellow onion diced
- 3 tablespoons all-purpose flour (sub 1-to-1 gluten-free flour)
- 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 breasts or approx. 6 bone-in chicken thighs
- 10 oz can diced green chiles
- 15 oz can of corn drained
- optional 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 3 tablespoons 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 all-purpose 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 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 to the pot. Whisk to combine. Continue to whisk while slowly pouring in 4-5 cups chicken 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 1 pound boneless skinless 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 10 oz can diced green chiles, 15 oz 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!
Video
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
Calories: 162kcal | Carbohydrates: 16g | Protein: 13g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 1085mg | Potassium: 440mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1058IU | Vitamin C: 15mg | Calcium: 37mg | Iron: 2mg
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