Fall is here, and that means is finally weather for all of those delicious soups I crave! One of my favorites to make is this easy soup recipe. This chicken enchilada soup is loaded with veggies, protein, and flavor! It’s a great low-carb option for your Taco Tuesdays, too.
Chicken Enchilada Soup Recipe
One of my favorite things about this soup is how versatile it is. You can adjust ingredients to fit your tastes (or what you have on hand) and it’s still delicious. I’ve made it several different ways, but this version is my personal favorite.
And, since I never read all of the words that come before a recipe on a blog post, I won’t waste my time with that, here! I’ll let you get right to the good stuff.
- 1 whole chicken, cooked and shredded
- 1 onion, roughly chopped
- 3-4 cloves of minced garlic
- 1 poblano pepper, seeded and chopped
- 4-5 tomatillos, skinned and cut into pieces
- 1 can of tomatoes
- 1 can of green chilis
- Spice Mix: Onion, garlic, cumin, cayenne pepper, salt, pepper & cilantro.
- 1 Bay Leaf
- Olive oil
- 1 quart Chicken broth
Preheat oven to 350. Place onion, poblano pepper, garlic, and tomatillos on a cookie sheet and drizzle with olive oil. Add these to the oven and cook for roughly 10 minutes or until they start to soften and brown. Remove from the oven and set aside.
Add all ingredients to a stock pot. If your broth doesn’t cover all the ingredients, add some water until it does. Bring soup to a boil and then turn heat to low.
Let simmer for an hour or more, letting all of the flavors mix and veggies get tender.
Once the soup is ready, you can serve it as is, or add some avocado, rice, or even lime juice to change things up a bit. There are so many ways to make this dish your own. It’s versatile and easy to make, which makes it a fall staple in our house!
If you love soups, this easy chicken enchilada soup recipe is definitely one to add to your next meal rotation.