Chicken Enchilada Soup with Meatless Option

Cooking is something I love to do, but running a business cuts into my culinary creativity time. Add to that the quasi-empty nest stage my husband and I are in, and there is even less reason to spend time in the kitchen. On the upside, this means our grocery bill is now a tiny fraction of what is used to be when two teenagers were in the house along with fifteen cousins who liked to come over. However, occasionally my son, Gabe, comes home from college for a visit, and when he does, I like to make a good meal for him. Since my mother instincts tell me he is probably living off a lot of ramen and saltines these days I want to feed him a good meal like today’s chicken enchilada soup when he’s home.

Since Gabe is a bit of a foodie it makes cooking more of an adventure. From the time he was young his tastes were exotic, and he enjoyed things like Daiquiri sorbet and lamb & arugula pizza, so I consider him a good barometer for new recipes. Recently, I wanted to use leftover roast chicken and a momentary inspiration hit me: why not create a super hearty chicken enchilada soup? His visit presented a good opportunity to experiment, so out came the apron! Fortunately, this was one of those “first time is a charm” recipe creations with the reward of a son who was back for seconds, saying how good the soup was. After I ate a bowl of this flavorful soup, I knew the recipe was a keeper!

Why chicken enchilada soup is Good

This soup is a very hearty meal and full of good things. It also packs a lot of flavor that will appeal broadly to your eaters. This dish easily turns into a large-group, potluck dish. Additionally, it is also a fantastic way to use leftover chicken, and most of the other ingredients are kitchen staples. I used homemade chicken broth which I make from simmering leftover roast chickens and freezing the broth but use canned broth if you like. Fresh corn is amazing in this soup, but canned corn works as well.

This is super easy and super delicious soup that is wonderful with cornbread or cheese quesadilla triangles on the side. “Clean up” this recipe by using fresh, organic ingredients and making your own enchilada sauce and seasoned rice. Making enchilada sauce and seasoned rice is very easy, and I have included the recipes below. And did I mention it is very economical as it makes a big pot for not a lot of grocery dollars? All these reasons make this soup a great addition to the family recipe box. Of course, it is easily customized to suit your family’s taste, but this is my version. There is also included a meatless option for those who are trying to cut down on meat like I am. Read more about this here.

Chicken Enchilada Soup:

2 quarts chicken broth

1 recipe of enchilada sauce (recipe below or use 1 28 oz can enchilada sauce)

1 recipe of Mexican Rice (recipe below or use 1 box Mexican rice prepared)

4 cups cooked and shredded chicken

1 can organic sweet corn (or 1 cup fresh corn kernels)

1 can organic black beans (beans rinsed and drained)

1-2 tsps. sea salt (optional)

Optional Toppings

A package of corn tortillas 

Mexican blend shredded cheese

Olives

Sour Cream

Green Onion

Avocado, chopped

Method

Heat the chicken broth in a large stock pot and add the enchilada sauce. Add the prepared rice, corn, black beans, and cooked chicken. If desired add 1-2 tsps. more of sea salt. Cook until heated through. To serve, fill bowls with soup and add more corn tortilla strips. Top with cheese, olives, green onions, and sour cream. Oh, so yummy!

Note: while I have not yet tested this recipe with ground beef I see no reason not to substitute the chicken for ground beef if you desire.

Seasoned Rice

2 Tbsp. of olive oil

1 cup uncooked rice

2 1/2 cups chicken broth

2 tbsp. tomato paste

1/4 tsp. cumin

1 clove garlic, chopped

1/2 tsp salt

Heat olive oil in saucepan over medium heat. Add rice. Stir and cook until rice starts to brown. Add chicken broth, tomato paste, cumin, garlic, and salt. Bring to boil and turn heat to low. Cover and cook until liquid is mostly absorbed. Turn off heat and let rice sit covered for a few minutes more to finish cooking. Remove lid.

Enchilada Sauce

2 tbsp. of olive oil

2 tbsp. of flour

1/4 cup chili powder

1/2 tsp. cumin

2 1/2 cups of chicken broth

3 tbsp. of tomato paste

1 clove garlic, chopped

1 tbsp. dried, minced onion (can substitute fresh- just add a bit more)

1/2 tsp salt (or to taste)

Heat olive oil over medium heat in saucepan. Whisk in flour. Cook for a minute or two. Add remaining ingredients and cooking for a couple of minutes until thickened. Makes approximately 24 oz.

Meatless option:

Make it meatless and use veggie broth instead of chicken broth. Additionally, leave out the chicken and add an extra can of black beans!

Enjoy your warm and hearty Chicken Enchilada Soup!