Chicken Enchilada Soup RecipeThis chicken enchilada soup recipe gets a lot of its flavor from the enchilada sauce, so use a good-quality enchilada sauce, such as Frontera or Trader Joe's red enchilada sauce. Rotisserie chicken makes this enchilada soup quick and easy, but it doesn't have to be rotisserie chicken. Any leftover cooked chicken would work in this recipe, provided it doesn't have a heavy sauce or strong flavor.
Garnish this chicken enchilada soup with Monterey Jack cheese, sour cream, chopped jalapeno peppers and/or chopped avocado.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Yield: 8 servings, enchilada soup
- 1 Tbsp. oil
- 1 small onion, diced
- 1 small red bell pepper, seeded and diced
- 2 jalapeno peppers, seeded and diced
- 1 cup frozen corn
- 1 4 oz. can chopped green chiles, undrained
- 1 quart chicken broth
- 1 10 oz. to 16 oz. can red enchilada sauce (the exact size doesn't matter)
- 2 28 oz. cans crushed tomatoes
- 1 Tbsp. mild chili powder
- kosher salt and freshly-ground black pepper, to taste
- 2-3 cups cooked shredded rotisserie chicken
- 1/4 cup chopped fresh cilantro
- Heat oil in a dutch oven (compare prices) or large soup pot. Add onions and peppers. Cook, stirring occasionally, until vegetables are softened.
- Add corn, green chiles, chicken broth, enchilada sauce, crushed tomatoes, chili powder, salt and pepper. Bring to a boil, then reduce heat, so the soup is simmering. Add the chicken, and let the enchilada soup simmer 40-50 minutes, until vegetables are tender.
- Add the cilantro. Taste the soup, and adjust seasonings.