When I go out for Mexican food, all I want is Chicken Enchiladas. This winter was especially cold and I was looking for a healthy alternative, so I through some stuff into a pot and bada-bing: chicken enchilada soup! This is everything you love about chicken enchiladas only on the healthier side! —misschels
Heat a large dutch oven or saucepan over medium heat and drizzle with olive oil. Add the poblano pepper, garlic, onion, carrots, and celery and saute until the vegetables become tender and break down. About 10-12 minutes.
Add the cumin, paprika, chile powder, granulated garlic, granulated onion, salt and pepper and stir well, coating the veggies evenly. Saute for an additional 1-2 minutes. Add the diced tomatoes and chicken broth and bring the mixture to a boil.
Once boiling, reduce the temperature to low and allow the mixture to simmer for 30-45 minutes. Add the shredded chicken to the pot and mix well. I divided the shredded chicken in half, pureeing some of it, and leaving a few chunkier pieces
Using an immersion blender, gently puree the soup until you reach your desired texture. I love my soup slightly chunky. You can also do this using a high powered blender or food processor. Add the chopped cilantro to the soup last and stir well.
Check the seasonings and season with salt and pepper according to your taste.
Serve warm with crushed tortilla chips, a dollop of sour cream (or Greek yogurt), warm corn tortillas, fresh garnish of cilantro, and/or Mexican cheese.