I love fall.
The leaves show off God’s glory and the air is cool & crisp.
But mostly I love the food! Apples, pumpkins, hot soup, and fresh bread.
Don’t be afraid to change this soup up. It’s a little different each time I make it because I use what I have on hand. Feel free to follow the recipe exactly or make do with what you have.
The one thing I never change about this soup is Gimme Some Oven’s Enchilada Sauce. Seriously, this girl knows how to make enchilada sauce. I was never a huge fan until I found this recipe. Now I drink it. I wish I was kidding. It freezes well, so double the batch and freeze some for later. Trust me, your future self will thank you. (This does not contain tomatoes, so for those of you that can’t eat them, this is a wonderful alternative.)
Or you can use canned sauce if that’s what you’ve got. I’m all about the options.
*Disclosure: This post includes affiliate links. You are not obligated to make any purchases, but when you do through one of my links or the Amazon search box to the right, I will make a small percentage on the sale. Thank you for supporting my site.
Chicken Enchilada Soup
Enchilada Sauce (see notes above) about 1 1/4 cup
Potatoes, diced (I use 2 large yellows) – this is also delicious w/ rice as an alternative
Carrots, sliced (I use 14-16 baby carrots or 6 full size)
Onion, diced (I use 1/2 of a white one, but any will work)
Asparagus, chopped (6-10 stalks)
1 zucchini, chopped (depending on the size)
1/2 to 1 cup sour cream (optional)
Add the additional 4 cups of chicken broth.
With heat on med-high, add potatoes, carrots, and onion. Turn to low-medium and simmer w/ lid on for 15-20 minutes or until the carrots and potatoes are getting soft.
When the carrots and potatoes are soft, add the beans, veggies, and meat.
Simmer, covered, on low-med for an additional 15-20 minutes or until veggies are soft.
At this point, carefully remove about 1 cup of the broth, add 1/2 to 1 cup of sour cream, stir, and add back to your soup pot. If you don’t do dairy, you can skip this step. You could also just add the sour cream when serving, though it will cool your soup down a little.
Serve hot soup with these optional toppings:
grated cheese (my favorite is pepper jack)
crushed tortilla chips (a great use for the chips that are left at the bottom of the bag or starting to go stale)
more sour cream, or any other yummy toppings you can think of
I hope you enjoy this healthy, frugal, filling soup as much as I do!
This soup pairs excellently with warm cornbread smothered in melting honey butter. My favorite cornbread recipe is Brown Eyed Baker’s Zucchini Cornbread. It’s a great way to use up the bounty of the summer garden. It doesn’t taste any different than regular cornbread, but it sure is pretty!Print This Post
Also at Strangers & Pilgrims on Earth, The Prairie Homestead, New Life on a Homestead, Joyful Healthy Eats, Faith Food Fitness, Simply Gloria, Melanie Makes, Kelly The Kitchen Kop, & Tastefully Frugal.
And The Wednesday Round-Up, The Pin It Party, Munching Mondays, Tasty Tuesdays, Harvest Hop Link-up, Foodie Fridays, The Retro Re-pin Party, Homestead Blog Hop, The Country Fair Blog Hop, & Saturday Night Fever.
What do you think? Do you love fall as much as I do? What is your favorite fall soup?
You might also enjoy