This savory soup is packed with veggies, beans, and seasoned chicken simmered in tomatoes and enchilada sauce.
What’s Inside This Chicken Enchilada Soup
Chicken: I use boneless Chicken breasts and simmer them right in the broth. You can replace them with chicken thighs or use rotisserie chicken in place. If using leftover or cooked chicken, reduce the simmering time to 10 minutes. Beans: I love using black beans in this recipe, but any beans add flavor and fiber to enchiladas. Try pinto beans, kidney beans, or white beans. Vegetables: Corn and bell pepper add color, crunch, and a little sweetness to this chicken enchilada soup recipe. Sneak in healthy veggies like finely chopped cauliflower, zucchini, spinach, or squash. Broth: Chicken broth is the base of this recipe, and enchilada sauce adds a boost of flavor. A can of regular diced tomatoes with some taco seasoning is a good switch from Rotel.
Variations and Toppings
Change up the enchilada sauce and try a different variety or flavor. Offer a variety of toppings like sour cream, salsa, chopped cilantro, diced avocados, shredded cheese, sliced black olives, jalapenos, green chiles, and tortilla strips for a little crunch!
How to Make Chicken Enchilada Soup
Storing Chicken Enchilada Soup
Keep leftover chicken enchilada soup in a covered container in the refrigerator for up to 4 days and reheat it on the stove or in the microwave. Freeze portions in zippered bags laid flat so they can be stored upright (like books) to save freezer space for up to 4 months. Thaw overnight in the refrigerator before reheating. Did you enjoy this Chicken Enchilada Soup Recipe? Leave a comment and rating below. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
