Chicken Enchilada Soup Recipe

Name: Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: extra-virgin olive oil for drizzling; 1 piece poblano pepper, seeds discarded, roughly chopped; 3 cloves of garlic, minced; 1 small sweet yellow onion, roughly chopped; 1 teaspoon ground cumin; 1 teaspoon ground paprika; 1 teaspoon granulated garlic; 1 teaspoon granulated onion; 1 dash freshly ground black pepper and salt, to taste; 28 ounces can of diced tomatoes, no salt added; 2.5 cups low sodium organic chicken broth; 1 whole rotisserie or smoked chicken, shredded; 1/2 bunch fresh cilantro, chopped; 1 handful crushed corn tortilla chip, optional garnish

Servings: persons

extra-virgin olive oil for drizzling
1 piece poblano pepper, seeds discarded, roughly chopped
3 cloves of garlic, minced
1 small sweet yellow onion, roughly chopped
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 dash freshly ground black pepper and salt, to taste
28 ounces can of diced tomatoes, no salt added
2.5 cups low sodium organic chicken broth
1 whole rotisserie or smoked chicken, shredded
1/2 bunch fresh cilantro, chopped
1 handful crushed corn tortilla chip, optional garnish

1
["Heat a large dutch oven or saucepan over medium heat and drizzle with olive oil. Add the poblano pepper, garlic, onion, carrots, and celery and saute until the vegetables become tender and break down. About 10-12 minutes.", "Add the cumin, paprika, chile powder, granulated garlic, granulated onion, salt and pepper and stir well, coating the veggies evenly. Saute for an additional 1-2 minutes. Add the diced tomatoes and chicken broth and bring the mixture to a boil.", "Once boiling, reduce the temperature to low and allow the mixture to simmer for 30-45 minutes. Add the shredded chicken to the pot and mix well. I divided the shredded chicken in half, pureeing some of it, and leaving a few chunkier pieces", "Using an immersion blender, gently puree the soup until you reach your desired texture. I love my soup slightly chunky. You can also do this using a high powered blender or food processor. Add the chopped cilantro to the soup last and stir well.", "Check the seasonings and season with salt and pepper according to your taste.
2
Serve warm with crushed tortilla chips, a dollop of sour cream (or Greek yogurt), warm corn tortillas, fresh garnish of cilantro, and/or Mexican cheese."]

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: extra-virgin olive oil for drizzling, 1 piece poblano pepper, seeds discarded, roughly chopped, 3 cloves of garlic, minced, 1 small sweet yellow onion, roughly chopped, and more.

Yes, Chicken Enchilada Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Enchilada Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions