The Best Enchilada Soup You'll Ever Have!

Ooooooo! I'm so excited to share today's post with you. With the cold weather here, we love to eat soups here at my house. They warm us up, they're easy to make, and they are great to have for lunch the next day. I hope you'll try today's recipe, Enchilada Soup, and love it as much as I do!


If you have themed nights on your weekly menu, you'll find this recipe one that you'll want to mix in on Mexican Night, or Soup Night, or "I-got-home-from-work-late-and-want-something-quick" Night!


Here's how I did it....


I started with a teaspoon of Coconut Oil and browned my chopped onion.

When the onion was soft, I added the chicken broth, garlic powder, and cumin. I brought that to a boil then reduced the heat and added the rest of the ingredients.

I always use MILD Ro-tel! But I used hot salsa because that's what I had leftover from my Pioneer-Woman-inspired Black Bean Dip.

Have you tried Costco's canned chicken breast? It's really good, and I use it when I'm trying to save time. I keep it in my cabinet to have handy for recipes like this. You could also use 2-3 boiled chicken breasts, chopped.

I brought all of the ingredients to a boil then reduced the heat and simmered 8-10 minutes. 


Serve and enjoy!

I like mine with tortilla chips and shredded cheese. You could also top with chopped onions and/or sour cream. 

Recipe for Enchilada Soup:
1 t Coconut Oil (or olive or other oil)
1/4 of medium-sized onion, chopped
1 carton (48 oz) chicken broth
1/2 t cumin
1/2 t garlic powder
1 can (12.5 oz) chicken breast  
1 can Ro-tel
1 can black beans, drained and rinsed
1 can white corn


Place oil in soup pot, when hot, add onion. Cook until soft.
Add chicken broth, cumin, and garlic powder. Bring to a boil.
Reduce heat and add remaining ingredients. Bring to a boil. Reduce heat and simmer 8-10 minutes.


Optional toppings: chips, shredded cheese, chopped green onions, and/or sour cream.


Hugs,