Renee's Kitchen Quest

Chicken Enchilada Soup

Chicken Enchilada Soup

CHICKEN ENCHILADA SOUP

Chicken Enchiladas made into a delicious soup. Sauteed onions, cilantro, garlic, and jalapenos cooked with chicken and spices topped with baked corn tortilla strips and diced avocados.

I have another healthy recipe for you today. This Chicken Enchilada Soup is good and filling. Great for those cold winter days to warm you up. This can also be done in a crockpot or instant pot. Just by tossing everything in and letting it cook.

WHAT YOU NEED

chicken
olive oil
chicken bouillon cubes
yellow onion
cilantro
jalapeno
crushed garlic
corn tortillas
crushed tomatoes
tomato paste
chili powder
cumin
cayenne pepper
black pepper
bay leaves
reduces fat cheddar cheese
avocados

 

HOW TO MAKE IT

Preheat oven to 350F. Heat oil on medium heat in a large pot. Add the bouillon cubes to 8 cups of water. Chop the onions, cilantro, garlic, and jalapenos and add to the pot. Sautee for a few minutes. Chop 4 corn tortillas and add to the pot. Sautee for a few more minutes.

Add the chicken broth, crushed tomatoes, tomato paste, chili powder, cumin, cayenne pepper, black pepper, and bay leaves and mix well. Dice the chicken and add it to the pot.

Cover and let simmer for 30 minutes stirring occasionally.

Cut the last 4 corn tortillas into strips and bake in the oven for 7 minutes. Dice the avocados. Add soup to a bowl and top with cheese, corn tortillas, and avocados.

Chicken Enchilada Soup

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Cook Time 1 hr
Course Main Course
Cuisine Mexican
Servings 8
Calories 279 kcal

Ingredients
  

  • 2 lb chicken breast (diced)
  • 6 bouillon cubes
  • 8 cups water
  • 2 yellow onions (chopped)
  • 1 tbsp cilantro (chopped)
  • 6 tsp garlic (crushed)
  • 8 corn tortillas
  • 15 oz crushed tomatoes
  • 6 oz tomato paste
  • 1 tbsp cumin
  • 2 tsp chili powder
  • 2 bay leaves
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 cup reduced-fat cheddar cheese (shredded)
  • 3 avocados (chopped)

Instructions
 

  • preheat oven to 350 F
  • Heat oil in a large pot
  • Add 6 bouillon cubes to 8 cups water
  • Chop onions, cilantro, jalapenos, garlic, and 4 corn tortillas and sautee in the pan for a few minutes
  • Add the chicken broth, crushed tomatoes, tomato paste, chili powder, cumin, cayenne pepper, black pepper, and bay leaves. mix well
  • Dice the chicken and add to the pot
  • cover and let simmer for 30 minutes. Stirring occasionally
  • Cut the corn tortillas into strips and bake in the oven for 7 minutes
  • Peel and dice the avocados
  • Serve in a bowl topped with cheese tortilla strips and diced avocado
Keyword Healthy