Spicy Chicken Enchilada Soup

Over at our house we’re in the process of what I’m affectionately calling “The Great Purge of 2014”. We’re getting rid of all the junk, clutter, old clothes, and toys. We’re especially trying to let those oh I might need this if it’s 30 degrees and I’m going to an 80’s party  type of things.  I’ve always said in a perfect world everyone should move every 3 years just to declutter and evaluate what you really need in life. When in doubt, chuck it out.

The hard part about this whole process is that it has to look worse before it gets better and when my house is in disarray, I get a little frazzled. At this point, a room with white walls with nothing in it sounds appealing.

It feels good. Although I can’t quite see the light at the end of the tunnel, we’ll get there.

Spicy Chicken Enchilada Soup | The Girl Who Ate Everything

This soup is packed with flavor. I mean packed. And it’s on the spicy side. Enough where I had to walk my kids through it.

Take a bite of soup, then take a drink of water. Take a bite of soup…then take a drink of water.”

Believe it or not they liked it. I spotted this recipe when I was browsing the magazines while waiting for a flight. The recipe calls it a chili but the consistency is definitely more soup-like. I love the use of enchilada sauce in the broth to give it that authentic enchilada flavor.

Spicy Chicken Enchilada Soup
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Ingredients
  • 2 tablespoons butter
  • 1½ pounds boneless, skinless chicken breast, cut into ½-inch pieces
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 tablespoon minced garlic
  • 1 (32-ounce) container chicken broth
  • 1 (10-ounce) can green enchilada sauce
  • 1 (10-ounce) can red enchilada sauce
  • 1 (15-ounce) can corn, drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (10-ounce) can diced tomatoes and green chiles, drained
  • 2 tablespoons ground cumin
  • 1 tablespoon chili powder
  • 2 cups shredded Monterey Jack cheese
  • 1 cup sour cream
  • Garnish: sliced green onions, toritilla chips
Instructions
  1. In a large pot melt the butter over medium heat. Add the chicken, onion, bell pepper and garlic. Cook mixture for 8-10 minutes, or until chicken is done.
  2. Add the broth, enchilada sauces, corn, pinto beans, black beans, diced tomatoes, cumin, and chili powder. Bring to a boil, then turn down the heat and simmer for 30 minutes.
  3. Add the cheese and sour cream and stir until melted. Garnish with green onions and tortilla chips.
Yum

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Comments

  1. Yum! Though I think milk might help with the spicy better than water 😉

  2. Loved this so much I had to share it with my readers at Food is Love,
    Simply a Great Flavorful Soup! Fantastic!

  3. This looks really yummy and comforting. I love hearing of your de-clutter story. I so feel that way right now. I’m 16 weeks pregnant with our 4th. We have a 4 bedroom house and I’m seriously wondering where I am going to put all the toys once I double up two of the kids in a room.

  4. This looks so yummy. I love making chicken soups 🙂

    xoxo Sarah Grace, Fresh Fit N Healthy.

  5. This looks yummy! It looks perfect for a cold winter day.

  6. At 53, I have moved exactly 20 times. Now I’m pretty good at math, good enough that I can tell you that I agree with moving every 3 years, but I think that I might have only ONE MORE IN ME. Wow. However, the goods news is, that yes, if you move often enough, you won’t believe the stuff that you can pick up and then think “I’ll have to pack this… do I REALLY need it?” and the answer is always a resounding “NO”. This is my kinda soup and what a great pantry use up! Thank you!

  7. I’ve been on a big enchilada kick since making them for the first time a couple of months ago. I love the sound of this soup! And I totally need to declutter in the worst way. #procrastinationismygame

  8. That looks really nice!

  9. This looks delicious! I always have a hard time finding things both my boyfriend and I can handle as far as spice…he likes things with a kick, and I like them with more of a “sting” instead. I will definitely be trying this!

    And I know what you mean about new year cleaning out…I’ve lived in my place (alone, even!) for 5 years, and I’m shocked at how much junk I’ve accumulated! Being a bit of a softy/pack rat, my philosophy has become, “If it’s been in a box I haven’t opened at my current residence, I probably don’t really need it…” Still doesn’t help mayhem all around my living room and bedroom. Good luck!

  10. Sounds wonderful!

  11. This looks promising! The thought of enchiladas has been rolling around, but the work of doing them hasn’t happened. All the flavor notes, less work. Yep, I see this happening still this week.

  12. I am always amazed how kids’ tastes change and they will eat something that you would never expect! I had the same experience with my kids eating (moderately spicy) beef enchilada soup. I am a big fan of enchilada soups– they are a lighter version of enchiladas but are not less flavorful. I like to use Masa flour in mine, it adds to the “enchilada” component, I think.
    Here is my version of the soup, if you like to check it out http://milasmilieu.com/2014/02/02/quick-and-light-beef-enchilada-soup/
    -Mila

  13. I am thinking of making this for my girls valentines day dinner which we have 6 people attending. How many does this current recipe feed?
    Thanks!!

  14. I made this dish with a chicken substitute and it turned out great! Thanks for all of the great recipes and I’m looking forward to making a lot more!!

  15. This sounds lovely and really tasty. Thank you for sharing this.

    Simon