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The BEST EVER Enchilada Soup

September 29, 2014 by

enchilada-soup

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

The Members

Enchilada Sauce (see notes above) about 1 1/4 cup

4 cups of chicken broth (See how I make mine here)

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 cans black beans, rinsed & drained (or 2-3 cups cooked from dried beans)

1 – 2 cups chopped or shredded chicken (You can also use canned chicken, canned roast beef, or make it vegetarian. This is a great use for leftover meats.)

1/2 to 1 cup sour cream (optional)

The Method

In a large sauce pot or dutch oven, make or add enchilada sauce.

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.

If you think your soup needs more flavor, add chili powder and cumin 1/4 – 1/2 teaspoon at time, to taste. If you’d like a little more kick, try adding a pinch of red pepper.

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)

chopped cilantro

diced avocado

sliced olives

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!

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Shared at A New York Foodie, Nibbles by Nic, Skinny Sweets Daily, Our Rosey Life, Denise DesignedSondra Lyn at HomeThe New Mrs. Adventures, & Tuesday Garden Party.

Also at Strangers & Pilgrims on EarthThe Prairie Homestead, New Life on a HomesteadJoyful Healthy Eats, Faith Food FitnessSimply GloriaMelanie MakesKelly The Kitchen Kop, & Tastefully Frugal.

And The Wednesday Round-UpThe Pin It PartyMunching MondaysTasty TuesdaysHarvest Hop Link-upFoodie FridaysThe Retro Re-pin PartyHomestead Blog HopThe 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? 

white-chicken-chili

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54 Responses to The BEST EVER Enchilada Soup

  1. Gloria Phillips

    Heather, I love how frugal this soup is… and how tasty it looks! You have given me the idea of now what to make for dinner. It is so cold and rainy out and it’s going to snow tonight… this soup is perfect! :)

  2. Barbara Ann

    I like how you serve up options. Every cook is different and has different tasts. I have my fav enchalada sauce and would add the cumin. So this is a very flexable recipie.. Will try if the weather does not get to the 105 degrees like expected…Come on Fall!!
    Pinned to my Fun With Food board…

    • Heather

      I like to give my readers options when the recipe allows for flexibility. I hope you cool down soon so you can enjoy this delicious soup. Thanks for pinning, Barbara Ann. I appreciate the love!

  3. JES

    I love your style of cooking! Your recipes are always doable! :) This looks delicious… thank you for sharing at the Art of Home-Making Mondays this week! I am going to pin this one too!

  4. creativekkids

    I have never made this soup, but I want to! I’ll have to try your recipe! Thanks for linking up to Creative K Kids’ Tasty Tuesdays Linky Party. I have pinned your post to the Tasty Tuesdays Pinterest board.

  5. Christine

    Yum! I know that feeling of loving something so much you drink it…I bet I could be brought to drink enchilada sauce…anything with tomatoes in it really. Mmm, I’d top these off with some toasted tortillas and be in heaven. Thanks for stopping by Foodie Fridays to share this!

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    • Heather

      This is a favorite in our family, Kristia. Between this and my White Chicken Chili, I never tire of eating soup all fall and winter long. Enjoy!

  7. sgarrison05

    This look so good! I have been looking for a new chicken soup recipe and will definitely be trying this. Thanks so much for sharing with us at Talented Tuesdays. I hope you join us again next week.

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