Chicken Enchilada Soup
I’ve discovered a new favorite soup that’s become a family favorite. Sometimes, I find myself in a creative slump and have no idea what to make. So, I rummage through my pantry, and voila! I end up with something delicious. This soup was so good that I made it three times after that! I couldn’t resist sharing it with you too.
This soup is hearty, flavorful, and perfect for meal prepping for the week. It’s also a great low-carb option (minus the tortilla strips), which is why I created it. Making large batches of soup is one of my favorite meal preps to take to work for lunch, freeze for later, or feed a big crowd. It also helps me stay on track with my healthy eating habits and it’s so good.
I got all my ingredients from Trader Joe’s, but don’t worry if you don’t have one nearby. You can easily find everything at your local grocery store. The ingredients are pretty simple. The only thing I recommend is using a good premade enchilada sauce. Some of them could be a little watery. The one from Trader Joe’s has a nice, rich texture. My favorite part is the melty cheese, who doesn’t love that, and the crispy tortilla strips. The cheese melts with the tortilla strips and it is delish. This was husband-approved, then you know it’s good. Especially coming from mine who loves his meat and potatoes. He says it’s because of me that he eats so many veggies haha.
I’m also a huge fan of one-pot/pan meals. Everything goes in one pan/pot, and it’s so satisfying to whip up a delicious meal with little effort. Plus, who loves doing the dishes(not me lol)? A win-win meal in my book!
I hope you consider giving this soup a try on your next rotation of weekly recipes. Enjoy!
Chicken Enchilada Soup
Ingredients
Ingredients:
- 1 pack mixed chicken pieces Trader Joe's has the perfect pack with two bone-in chicken breasts and four legs
- 1/2 yellow onion
- 1 red bell pepper
- 3 serrano or jalapeno peppers seeds removed
- 2 zucchini
- 4 garlic cloves minced
- 2 32 oz chicken broth
- 4 cups water
- 1 jar Trader Joe's enchilada sauce
- 2 tbsp olive oil extra virgin
Seasoning:
- 1 tbsp chicken bullion
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic salt
- 1 tsp onion powder
- salt & pepper to taste
Toppings:
- 1 1/2 cup shredded pepper jack cheese
- 1 1/2 cup cheddar cheese
- tortilla strips Homemade or store-bought
- cilantro
- shredded cabbage optional
Instructions
- Start with a small bowl and add all the dry spices. Set it aside for now.
- Prep your veggies by mincing your garlic, dice your onion, bell pepper, serrano or jalapeno, and zucchini, and set it aside.
- Next up, add some olive oil to your pot and let the chicken brown a bit. Then, pour in some chicken stock and water. Cover the pot and let it simmer on low to medium heat for an hour.
- Once the chicken is cooked, take it out to cool and then shred it.
- To the broth, add the minced garlic, enchilada sauce, and all the veggies. Let it simmer for about 15 minutes until everything’s nice and tender.
- Add the shredded chicken back to the pot. Meanwhile, shred your cheese, and if you’re making tortilla strips from scratch, fry them up.
- I like to add a generous 2 cups of cheese to the soup pot, and I keep a little extra on hand for the top. If you have any leftover cheese, don’t forget to store it for next time!