Fast & Easy Chicken Enchilada Soup

Written by on in Day-2, Entertaining, For the Freezer, Recipes, Weeknight Favorites

Todd really likes the chicken enchilada soup from Chilis.  I’ve never attempted it, not sure why.  This recipe came up in my Pinterest feed and I thought it would be a fast soup to have with grilled cheese on a cooler night.  I was supposed to make it Sunday night – but we went and saw the Avengers instead – so I whipped up a batch tonight.  For being a fast soup, it has a really nicely developed flavor.  It’s not necessarily weight watchers – but it’s tasty – and hearty – 1 bowl was plenty.

You can serve with taco-type toppings, but I liked it with just a crumbled tortilla chip or two.  It’s got a lot going on.  Original inspiration from GimmeSomeOven.com – but I adjusted to our taste and available ingredients.

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Fast & Easy Chicken Enchilada Soup

Easy, incredibly tasty, worth your time on a Sunday this fall & winter - then freeze the leftovers!
Author Carrie

Ingredients

  • 2 Tbsp Coconut Oil
  • 1/2 Medium Onion minced
  • 2 cloves or 1 tsp Garlic minced
  • 1/2 C Maseca or Masa Harina - I think they're the same thing but I'm not sure
  • 3 C Chicken Broth
  • 2 C Cooked Chicken or Turkey Breast shredded
  • 1 10 oz can Red Enchilada Sauce
  • 1 14 oz can Black Beans or Kidney Beans drained & rinsed
  • 1 14 oz can Diced Tomatoes Fire Roasted
  • 1 4 oz can Chopped Green Chiles mild
  • 1 tsp Ground Cumin
  • 1/2 - 1 tsp Chili Powder to your taste
  • 1 Tbsp Chipotle in Adobo
  • 1 tsp Salt
  • 3/4 C Shredded Sharp Cheddar Cheese

Instructions

  1. In a large dutch oven melt your Coconut Oil until hot, toss in the minced onion and saute until it turns brown, then add in garlic for a minute.
  2. When garlic is fragrant, stir in the Maseca and stir well - it will soak up the oil and look dry and crumbly
  3. Whisk in 1/2 the chicken stock - until it's a paste - then whisk in the rest and keep whisking to get the lumps out - it will work, I promise.
  4. Once the lumps are out, add in the beans, tomatoes, chiles, enchilada sauce, cumin, chipotle, salt, and chili powder. Continue to stir until all lumps are gone, then add in the chicken or turkey and stir well.
  5. Cook over medium heat until heated through - when it's bubbling well, turn down to low and stir in cheddar cheese - stir constantly so it doesn't burn.
  6. Serve immediately & enjoy.
  7. This soup freezes well and is great leftover - reheat in microwave or on the stove.