Easy Chicken Enchilada Soup Recipe - Packed with Flavor!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

Cut open New Mexico chilies with kitchen shears, remove seeds and stems.

Rehydrate chilies in hot water for about 10 minutes.

Melt 1 stick of butter in a pot.

Add 1 cup of diced onions and 2 tablespoons of minced garlic to the pot, cooking until translucent.

Add 1 tablespoon chili powder, 1 teaspoon paprika, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon chicken bouillon, and 1 tablespoon cumin to the pot, stirring to activate the flavors.

Pour in 6 cups of water and stir.

Add 2 cups of diced fire roasted tomatoes, 1 can of black beans, 1 can of pinto beans, and 2 cups of shredded rotisserie chicken to the pot.

Let the soup simmer on medium heat for about 10-15 minutes.

Chop cilantro and add some to the soup, reserving some for garnish.

Blend rehydrated chilies with some of the soup water to make the enchilada sauce.

Strain the sauce using a strainer, stirring until all liquid is gone and a paste remains.

Add the chili paste to the soup and let it simmer for another 10-15 minutes.

Serve the soup topped with avocado, cheese, fried tortilla, jalapenos, queso fresco, cilantro, and a lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens