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Chicken Enchilada Soup

An easy, zesty, and delicious soup recipe that’ll warm your soul! 
Prep Time15 minutes
Cook Time1 hour 15 minutes
Course: Soup
Cuisine: American
Servings: 4 people

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!