One-Pot Wonders

Chicken Enchilada Soup

January  8, 2014
4 Ratings
  • Serves 6-8
Author Notes

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

What You'll Need
  • extra-virgin olive oil for drizzling
  • 1 piece poblano pepper, seeds discarded, roughly chopped
  • 3 cloves of garlic, minced
  • 1 small sweet yellow onion, roughly chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 dash freshly ground black pepper and salt, to taste
  • 28 ounces can of diced tomatoes, no salt added
  • 2.5 cups low sodium organic chicken broth
  • 1 whole rotisserie or smoked chicken, shredded
  • 1/2 bunch fresh cilantro, chopped
  • 1 handful crushed corn tortilla chip, optional garnish
  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. 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.
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  • sexyLAMBCHOPx
  • creamtea
  • misschels
  • Pamela Zarrella
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6 Reviews

Pamela Z. December 20, 2018
I don't see carrots and celery in the ingredients list - how much should be used?
sexyLAMBCHOPx January 8, 2014
Can your "filling" ingredients be used for a traditional chicken enchilada dish, topped with cheese? I'm not big on Mexican food but my husband loves it. He asked me to make this just the other day. Since I do all the cooking the only thing the poor guy is lucky to get are some tacos, Spanish-style rice, and chicken tortilla soup.
misschels January 8, 2014
creamtea January 8, 2014
That's such a lovely bowl, misschels. Did you make it?
misschels January 8, 2014
haha. I wish I were that creative! It's from Anthropologie :)
creamtea January 8, 2014
Found! Thanks.