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.

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.

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.

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.

Chicken Enchilada Soup

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

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Ingredients

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• 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

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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