Chicken Enchilada Soup

Chicken Enchilada Soup

Chicken Enchilada Soup is an easy to make cold weather soup that will warm you up from the inside out. Made with chicken thighs, broth, beans and tomatoes along with red enchilada sauce and cream. What comes out is a delicious and flavorful broth with savory bites of chicken, corn and beans. This soup is perfect for cooler nights. It also freezes and reheats really well.

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There are not many unusual ingredients in this recipe, but as a helpful tool, I will outline some of them for you before we get to the recipe.

Customize The Texture

The texture of this soup can be a thinner broth that is soup like, or you can use less water and bouillon for a more stew like thick texture. This recipe is easily adjustable to how you like your soups and stews. Once the chicken is fully cooked, make sure you taste it and adjust your seasoning to how you like it.

Beans, Beans, Good For The Heart

These Bush’s Best Red Chili Beans are my favorite to use for this soup. I love the flavor of these beans and the texture is always a nice bite, even after the cook up in a soup. They do not fall apart. Using the aquafaba (bean juice) in this recipe, meaning your don’t rinse the beans, adds a great texture to the broth.

No Tell RoTel

I love all varieties of RoTel Tomatoes. My favorite variety for this Chicken Enchilada Soup is the Lime Juice and Cilantro variety. If you do not like cilantro, you can sub for any of the other varieties of these tomatoes. I also use this can with the juice not drained, as it adds to the flavor of the broth.

Yield: Approximately 12 Servings

Chicken Enchilada Soup

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Chicken Enchilada Soup is an easy to make cold weather soup that will warm you up from the inside out. Made with chicken thighs, broth, beans and tomatoes along with red enchilada sauce and cream. What comes out is a delicous and flavorful broth with savory bites of chicken, corn and beans. This soup is perfect for cooler nights. It also freezes and reheats really well.

Ingredients

• 1.5 lbs of boneless, skinless chicken thighs
• 1 8 ounce package of cream cheese
• 1 medium size yellow onion
• 1 15 ounce can of corn
• 1 15 ounce can of Red Enchilada Sauce
• `1 10 ounce can of Rotel tomatoes, I use the one with lime juice and cilantro
• 1 16 ounce can of mild chili beans
• 2 to 3 tablespoons of Chicken Bouillon, I use Better Than Bouillon and then 10 to 12 cups of water
• 1 smaller green pepper
• 6 green onions
• 3 cloves of garlic
• Jack, Mozzarelle or Cheddar Cheese, Shredded
• Corn Tortilla Chips
• Avocado (optional)
• 2 tablespoons of butter
• Salt
• Pepper
• Onion and Garlic Powder
• Sprinkle of Cumin
• Sour Cream
• *pictures and links and descriptions of all products used are in the post NOT on this recipe card, scroll up

Instructions

1. Add the butter to a large soup pot. Dice your pepper and your onions and mince your garlic. Add this to the butter and sauté all this for a few minutes until it is soft. Add a sprinkle of cumin to them and stir. I do not measure spices but I use about 1/4 teaspoon. You can use less, none, or more.
2. Pat dry your chicken thighs and sprinkle them all lightly on both sides with salt and pepper plus the garlic and onion powder. Add them to the pot and let them get golden brown and turn over and brown the other side. I cooked this for about 15 to 20 minutes. Keep an eye so the onions and garlic dont burn. Remember the cans of the stuff you are using has salt as well as the bouillon so do not over salt.
3. Add the cans of tomatoes, corn (drain the corn) the beans, and the enchilada sauce. Bring to a simmer and simmer 5 to 10 minutes.
4. Next, add your bouillon and sauté for a minute or two and then add your water. If you want it thicker add less water.
5. Bring this to a simmer, cover and simmer one hour. Stir occasionally. You can also add all this at this point to a slow cooker and cook on low 6 to 8 hours.
6. At the one hour mark, carefully remove you chicken thighs, add them to a plate or a bowl and let them cook slightly and then shred the chicken.
7. Add this chicken back to the pot.
8. Next, cut up your cream cheese. I usually let this sit out while the soup simmers so its soft. Cut the cream cheese into small cubes and add to a large bowl. Add two to three cups of the hot broth to the cream cheese and whisk until it is creamy. Then add to the soup. Turn off the heat and stir this for a few minutes until it is combined and creamy.
9. Taste and you can adjust your salt or seasonings.
10. Serve with crushed tortilla chips, shredded cheese on top, green onions, sour cream or avocado.