Easy Chicken Enchilada Soup

Name: Easy Chicken Enchilada Soup
Cook time: 35 min
Yield: 4 servings
Ingredients: Avocado Oil; Yellow Onion; Serrano Peppers; Smoked Paprika; Chili Powder; Oregano; Cumin; Cayenne Pepper; Kosher Salt; Garlic Cloves; Enchilada Sauce; Crushed Tomatoes; Chicken Broth; Black Beans; Shredded Cooked Chicken; Shredded Cheddar Cheese; Fresh Cilatro; Corn Tortilla Chips

Recipe by Jaclyn Irwin

Ingredients

Time

35m

Serves

This easy enchilada soup is loaded with tomatoes, enchilada sauce, pre-cooked shredded chicken and black beans. It’s a hearty and delicious bowl that’s even better with all the toppings.

Dinner

30-Minute Meal

One Pot

Ingredients

1 Tbsp

Avocado Oil

1/2 large

Yellow Onion

chopped

1-2

Serrano Peppers

chopped (remove seeds for less heat)

1 tsp

Smoked Paprika

1 tsp

Chili Powder

1/2 tsp

Oregano

(mexican oregano preferred)

1/2 tsp

Cumin

1/8 tsp

Cayenne Pepper

(optional, for more heat)

1 tsp

Kosher Salt

Garlic Cloves

grated

1 cup

Enchilada Sauce

(227ml jar)

425 g

Crushed Tomatoes

(15oz can)

4 cups

Chicken Broth

298 g

Black Beans

(398ml can) drained and rinsed

2 cups

Shredded Cooked Chicken

1 cup

Shredded Cheddar Cheese

for topping

1/2 cup

Fresh Cilatro

or to taste, for topping

2 cups

Corn Tortilla Chips

or to taste, for topping/serving

Instructions

Heat a large dutch oven over medium heat. Drizzle in the oil and once hot, add the onion and pepper. Cook, stirring often until softened, about four minutes.

Add the smoked paprika, chili, oregano, cumin, cayenne and salt and cook for another one to two minutes, stirring often.

Add the garlic and cook for 30 seconds, until fragrant.

Pour in the enchilada sauce, tomatoes, chicken broth and beans. Bring to a boil, reduce the heat and cover and simmer for 15 minutes.

Add in the chicken and stir to combine. Remove from the heat.

Divide the soup into bowls and top with cheese, cilantro and serve with chips. Enjoy!

Substitutions: Tomatoes: use whole and crush with your hands, or use chopped tomatoes. Serrano pepper: use jalapeño instead. Dairy-free: omit the cheese, or top with dairy-free shredded cheese.

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Easy Chicken Enchilada Soup

Recipe by Jaclyn Irwin

Ingredients

Time

35m

Serves

This easy enchilada soup is loaded with tomatoes, enchilada sauce, pre-cooked shredded chicken and black beans. It’s a hearty and delicious bowl that’s even better with all the toppings.

Dinner

30-Minute Meal

One Pot

Ingredients

1 Tbsp

Avocado Oil

1/2 large

Yellow Onion

chopped

1-2

Serrano Peppers

chopped (remove seeds for less heat)

1 tsp

Smoked Paprika

1 tsp

Chili Powder

1/2 tsp

Oregano

(mexican oregano preferred)

1/2 tsp

Cumin

1/8 tsp

Cayenne Pepper

(optional, for more heat)

1 tsp

Kosher Salt

Garlic Cloves

grated

1 cup

Enchilada Sauce

(227ml jar)

425 g

Crushed Tomatoes

(15oz can)

4 cups

Chicken Broth

298 g

Black Beans

(398ml can) drained and rinsed

2 cups

Shredded Cooked Chicken

1 cup

Shredded Cheddar Cheese

for topping

1/2 cup

Fresh Cilatro

or to taste, for topping

2 cups

Corn Tortilla Chips

or to taste, for topping/serving

Instructions

Heat a large dutch oven over medium heat. Drizzle in the oil and once hot, add the onion and pepper. Cook, stirring often until softened, about four minutes.

Add the smoked paprika, chili, oregano, cumin, cayenne and salt and cook for another one to two minutes, stirring often.

Add the garlic and cook for 30 seconds, until fragrant.

Pour in the enchilada sauce, tomatoes, chicken broth and beans. Bring to a boil, reduce the heat and cover and simmer for 15 minutes.

Add in the chicken and stir to combine. Remove from the heat.

Divide the soup into bowls and top with cheese, cilantro and serve with chips. Enjoy!

Substitutions: Tomatoes: use whole and crush with your hands, or use chopped tomatoes. Serrano pepper: use jalapeño instead. Dairy-free: omit the cheese, or top with dairy-free shredded cheese.