Chicken Enchilada Soup
This chicken enchilada soup is hearty, filling, and tastes just like enchiladas, with corn tortillas blended right into the broth.
Servings
Ingredients
- 1 medium onion chopped
- 2 carrots peeled and chopped
- 2 stalks celery chopped
- 1 red bell pepper chopped
- 1 jalapeno pepper chopped (remove the seeds and membranes to cut down on the heat)
- 5-6 cloves garlic chopped
- 1 ½ teaspoons chili powder
- 1 heaping teaspoon cumin
- 1 heaping teaspoon ground coriander
- 1 teaspoon dried oregano
- ¾ teaspoon smoked paprika
- 6 cups chicken broth
- 1 14.5-ounce can diced tomatoes divided
- 1 cup water
- 5-6 6-inch yellow corn tortillas
- kosher salt and freshly ground black pepper to taste
- Shredded breast meat from 1 medium rotisserie chicken Or 2-3 cooked, shredded, boneless, skinless chicken breasts
- ½ cup heavy cream
- chopped green onions
- sour cream
- shredded cheddar or pepper jack cheese
Instructions
- In a large soup pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. When hot, add the onion, carrots, celery, bell pepper, jalapeño, and sauté until fragrant and the vegetables are tender, 4-5 minutes. Add garlic and saute 30 seconds more.
- While the vegetables are cooking, combine the chili powder, cumin, coriander, oregano, and smoked paprika. When the vegetables are tender, add the spices and stir to combine.
- Add the chicken broth, 1/2 the can of diced tomatoes (just eyeball it), and water and bring to a simmer.
- Tear up the tortillas into the soup. Cover and turn the heat down to low and simmer 30-45 minutes.
- Remove from heat or turn it down to very low. Use an immersion blender to puree soup.
- Add the remaining tomatoes, the shredded chicken breast meat and the cream and stir until combined. Season to taste with salt and pepper. Serve immediately and add toppings as desired, like green onions, shredded cheese, sour cream, and tortilla chips.
Notes
- Slow Cooker Instructions: After sautéing the vegetables, add them to your slow cooker and add the spices. Stir to combine. Blend with the chicken broth and 1/2 cup of tomatoes until smooth, either with an immersion blender or in a traditional blender. Add water and torn tortillas and cook on low for 8 hours or high for 4 hours. If necessary, blend again. Add the remaining diced tomatoes, shredded chicken breast and cream, stir to combine, and serve immediately
- Store cooled soup in an airtight container in the fridge and eat within 3-4 days for best results.
- Freeze individual portions for an easy meal on busy days! For best results, freeze before adding the cream. Once reheated, add a splash of cream or a nice dollop of sour cream.
Nutrition
Calories: 181kcal, Carbohydrates: 16g, Protein: 14g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 51mg, Sodium: 884mg, Potassium: 420mg, Fiber: 3g, Sugar: 5g, Vitamin A: 3541IU, Vitamin C: 29mg, Calcium: 76mg, Iron: 2mg
Calories: 181kcal
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