Chicken Enchilada Soup

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Yields6 Servings

 1.50 lbs Chicken Breasts or Thighs, chopped into 1" cubes
 2 tbsp Olive Oil
 1 Onion (White or Yellow) - medium, diced
 1.50 tsp Chili Powder
 2.50 tsp Cumin
 3 tsp Garlic, minced
 6 cups Water
 2.50 tbsp Chicken Boullion
 1 cup Tortilla Chips, crushed (see notes)*
 1 Red Enchilada Sauce
 8 oz Mexican Cheese Blend
 ¼ cup Cilantro, chopped
 1 Corn - 11oz. canned, (southwest style if you can find it)
 1 Black Beans, drained (15oz)
 1 Rotel Diced Tomatoes & Green Chilies (15oz)
 1 Green Chilis (4oz)
 ½ tsp Black Pepper
Vegetarian Substitutions
 Substitute Vegitable Broth for Chicken Broth
 Substitute Tofu for Chicken, or simply omit completely
Tips
 For a spicier soup, use Hot enchilada sauce and hot green chiles.

Directions
1

Heat a large, deep pot(soup pot) over medium high heat. Add 3 Tb olive oil and allow it to heat through. Add 1 medium onion (chopped) and 3 tsp garlic (minced) to oil. Cook until the onions are translucent and a bit golden.

2

Add chicken, cooking until mostly browned. Doesn't have to be cooked all the way through as the boiling soup will finish the cooking process.

3

Add water, black beans (drained), corn, Rotel, green chili's and enchilada sauce, then stir.

4

Add boullion, chili power, cumin, black pepper and stir again, mixing well. Bring to a boil, then reduce heat, add crushed tortilla chips and simmer for 10 minutes.

5

Prior to serving, add 1 cup Mexican cheese blend, stirring well.

6

Place soup into bowls and garish with chopped cilantro, more cheese and crushed tortilla chips (to taste)

Notes
7

To crush tortilla chips, place them in a zip log bag, remove air and seal. Pound until crushed with a tenderizing mallet. Alternatively, you could substitute 1 cup Masa Harina.

8

For a time saver, you could use rotisserie chicken instead, skipping cooking the chicken in step 2.

CategoryCuisineCooking Method

Ingredients

 1.50 lbs Chicken Breasts or Thighs, chopped into 1" cubes
 2 tbsp Olive Oil
 1 Onion (White or Yellow) - medium, diced
 1.50 tsp Chili Powder
 2.50 tsp Cumin
 3 tsp Garlic, minced
 6 cups Water
 2.50 tbsp Chicken Boullion
 1 cup Tortilla Chips, crushed (see notes)*
 1 Red Enchilada Sauce
 8 oz Mexican Cheese Blend
 ¼ cup Cilantro, chopped
 1 Corn - 11oz. canned, (southwest style if you can find it)
 1 Black Beans, drained (15oz)
 1 Rotel Diced Tomatoes & Green Chilies (15oz)
 1 Green Chilis (4oz)
 ½ tsp Black Pepper
Vegetarian Substitutions
 Substitute Vegitable Broth for Chicken Broth
 Substitute Tofu for Chicken, or simply omit completely
Tips
 For a spicier soup, use Hot enchilada sauce and hot green chiles.

Directions

Directions
1

Heat a large, deep pot(soup pot) over medium high heat. Add 3 Tb olive oil and allow it to heat through. Add 1 medium onion (chopped) and 3 tsp garlic (minced) to oil. Cook until the onions are translucent and a bit golden.

2

Add chicken, cooking until mostly browned. Doesn't have to be cooked all the way through as the boiling soup will finish the cooking process.

3

Add water, black beans (drained), corn, Rotel, green chili's and enchilada sauce, then stir.

4

Add boullion, chili power, cumin, black pepper and stir again, mixing well. Bring to a boil, then reduce heat, add crushed tortilla chips and simmer for 10 minutes.

5

Prior to serving, add 1 cup Mexican cheese blend, stirring well.

6

Place soup into bowls and garish with chopped cilantro, more cheese and crushed tortilla chips (to taste)

Notes
7

To crush tortilla chips, place them in a zip log bag, remove air and seal. Pound until crushed with a tenderizing mallet. Alternatively, you could substitute 1 cup Masa Harina.

8

For a time saver, you could use rotisserie chicken instead, skipping cooking the chicken in step 2.

Chicken Enchilada Soup

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