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Chicken Enchilada Soup

February 3, 2014 by Molly 2 Comments

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Chicken Enchilada Soup

I hope you guys aren’t sick of the soup recipes yet. I just can’t get enough. Soup season is in full swing, and I’m loving every second of it.

I made this a couple weeks ago and froze half so that I’d have something to come home to after my business trip (read more about that here). I’m so glad I did. I am still in transit today, and I can tell you, the last thing I want to do when I get home is start cooking.

Chicken Enchilada Soup

We’ll see how I really feel tomorrow morning once I’m back home, but I have a feeling I’m going to face plant onto whatever soft surface I come across first and just marinate in my own exhaustion for several hours. Perhaps a snuggling pup or two will be involved. And a bowl of this soup. I’m so looking forward to it. It’s spicy, creamy, and hearty. Totally delish. I love soups (and chilis!) like this because the topping options are endless. You can just go to town with the toppings! I did. I load mine up with Greek yogurt, guacamole, crunchy tortilla chips, and fresh scallions. It tastes like a creamy chicken enchilada…in a bowl.

Chicken Enchilada Soup

It’s exactly what I need right now. Don’t get me wrong, Hawaii was absolutely gorgeous. Breathtaking, even. I only wish that I could have stayed longer. It would make this brutal travel worth it. I’ll tell you guys more about it when I have the energy.

Chicken Enchilada Soup

On that note, I’m going to keep this post short and sweet today.

Make this soup. It’s awesome. I’m tired. The end.

 

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Chicken Enchilada Soup

Chicken Enchilada Soup


  • Author: Molly
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
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Ingredients

Scale
  • 1 tablespoon olive or canola oil
  • 1 large onion, diced
  • 1 large bell pepper, diced
  • 2 jalapeños, seeded and minced
  • 4 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 (11-oz) can diced tomatoes and chiles
  • 1 (15-oz) can diced tomatoes
  • 4 cups low-sodium chicken broth
  • 2 cups frozen corn
  • 1 (15-oz) can black beans, drained and rinsed well
  • 1 Rotisserie chicken breast, skin removed and shredded
  • 1 cup half-and-half

 Optional Toppings:

  • Sour cream (or Greek yogurt)
  • Shredded cheddar cheese
  • Hot sauce
  • Guacamole or sliced avocados
  • Crushed tortilla chips

Instructions

  1. Heat the oil in a large pot over medium heat. Add the onion and bell pepper and cook for 5 minutes.
  2. Add the jalapeños and garlic and cook for another 5 minutes.
  3. Add the spices and the canned tomatoes/chiles. Season, to taste, with salt and pepper.
  4. Add the chicken broth and bring the mixture to a simmer. Cook for 10 minutes.
  5. Add the corn, canned beans, and chicken breast and simmer for 5 minutes more to warm everything through.
  6. Add the half-and-half and check for seasonings again, adjusting as necessary.
  7. Serve with desired toppings.
  • Cook Time: 30 minutes
  • Category: soup

Keywords: chicken enchilada soup, enchilada soup recipes, healthy soup recipes, comfort food recipes, chicken enchiladas

Did you make this recipe?

Tag @yestoyolks on Instagram and hashtag it #yestoyolks

 

Related

Filed Under: Chicken & Poultry, Entrée, Healthy, Meat, Recipes, Soups & Stews, Vegetables Tagged With: chicken, enchilada, healthy, Mexican, soups

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Comments

  1. Meg Jones | The Spatularette says

    February 5, 2014 at 10:29 am

    I just made a chicken enchilada soup the other day with an assortment of leftovers I had in my fridge. Such perfect wintertime food. Yours looks awesome, love the gauc and green onion on top.

    Reply
    • Molly says

      February 5, 2014 at 1:21 pm

      Thank you! It’s so perfect for this time of year, isn’t it?

      Reply

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