This easy recipe is a perfect dinner for the entire family!
This post contains affiliate links. For more information, see my disclosures here.
Chicken enchilada soup has been on my mind since I visited Disneyland two years ago. I was looking forward to trying one of their delicious recipe at the newly opened Cadillac Cantina in Tomorrowland.
As you can surmise from that description, it wasn’t exactly kid friendly. Not to say kids don’t enjoy it, but when I am in Disneyland with my family, I like to find a place where we all are comfortable.
What ended up happening is I ordered my food and my cousin had some sort of green concoction. She said it was almost as good as hers, so she was stealing my idea. For the record, it was delicious.
When we got home, I couldn’t stop thinking about it. So for the next three days I searched for recipes. To my dismay, I only found one photo. And I needed to know what part of the chicken enchiladas were used what the soup base.
It was disappointing to say the least. Instead of caving into my new addiction, I sat down and developed my own recipe. This chicken enchilada soup is not too spicy, allowing everyone in my family to enjoy it.
I call this chicken enchilada soup because it is basically chicken flavored with an enchilada sauce. This soup is sure to please any taste buds. A friend described it as having a “smoky” flavor, which I agree with.
I love this soup, and it definitely paired perfectly with my guacamole quesadillas. The bowl had the perfect amount of carbs and protein.
However, you have to have plenty of time to make this soup, so it’s best to plan on making this the day (or night) before. It is much easier to do everything in one day, then divide the components for another day.
Just a note, if you want to add heavy cream to your chicken soup, that works perfectly. It adds a creamier texture and a slight kick.
Print Yum Chicken Enchilada Soup Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Yield: 4 servings This hearty chicken soup is filled with Mexican flavors. Serve with a dollop of sour cream and a squeeze of lime. Ingredients 1 tablespoon of vegetable oil
1 cup chopped onion
2 cloves of garlic, minced
4 cups of low-sodium chicken broth
4 cups of water
2 teaspoons ground cumin
2 teaspoons of chili powder
1 cup of green enchini peppers, chopped
3 chicken breasts, boneless and diced
1/4 teaspoon of kosher salt
1 can of mild or hot enchilada sauce, or homemade Instructions Instant pot: Add the oil in to the instant pot. Add in the onions and garlic. Cook until soft, approximately 5 minutes. Add in the chicken broth, water and spices; cook high pressure 20 minutes. Release pressure and add in the chicken, enchilada sauce, peppers and salt. Cook an additional 5 minutes to warm through. Soup: In a stockpot add the oil, onions and garlic. Cook until soft. Add in the chicken broth and cook until bubbles form on the sides. Add in water and remaining ingredients except for the enchilada sauce and chicken. Bring to a boil, then reduce to a simmer. Cook for 15 minutes. Then stir in the enchilada sauce and chicken. Cook for 30 minutes or until chicken is cooked through. Notes *In the video I use shredded chicken. It’s much easier than dicing chicken. Schema/Recipe SEO Data Markup by Yummly Rich Recipes 0.1 https://myyellowfarmhouse.com/2017/02/30/chicken-enchilada-soup/
What do you think of this chicken enchilada soup recipe? Leave a comment below and let me know.
You could win FREE prizes from Yellow Farmhouse just for leaving a comment on my blog. Check out the Win Your Own Tractor Rafflecopter Giveaway here.
You might also like
Slow Cooker Chicken Queso