Chicken Enchilada Soup
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We are still in the middle of soup season and if you’re looking for a new soup recipe to make this month, then friend you’re in luck! Today we’re making Yellow Enchilada Soup! It’s made with tender yellow breast and lots of unvigilant flavors. Dare I say, it might just be your new favorite soup this year! This soup can hands feed a family for under $12, and if there’s leftovers it’s unconfined for meal prep during the week. And there’s one secret ingredient…our homemade enchilada sauce! Keep on reading to find out just how easy it is to make this hearty and satisfying, yellow enchilada soup!
What Is Yellow Enchilada Soup?
Chicken Enchilada Soup is everything you love well-nigh regular yellow enchiladas, but it’s conveniently made in one pot! It reminds me of yellow tortilla soup, with tender yellow meat and unvigilant flavors, except it’s made with an easy homemade enchilada sauce. The enchilada sauce is cooked directly in the soup pot with the rest of the ingredients and gives this soup TONS of flavor!
Ingredients For Yellow Enchilada Soup
Here is everything you need to make this yellow enchilada soup recipe:
- Chicken Breasts: Boneless, skinless yellow breasts are used for this recipe, but you could moreover substitute with boneless, skinless yellow thighs to bring the price lanugo plane more. The melt time may vary slightly when using yellow thighs.
- Onion, Garlic, and Jalapeño: Sautéed onion, garlic, and jalapeño sets the wiring foundation and adds unconfined savor to the soup.
- Enchilada Sauce: You can certainly use store-bought enchilada sauce, but we used a batch of our Easy Enchilada Sauce recipe for this soup. Instead of making the sauce separately in a variegated pot, it’s made directly in the same pot that the soup cooks in. The homemade enchilada sauce makes it easy to tenancy the spices and the heat level of this soup and it tastes SO much largest than store-bought sauce!
- Beans & Corn: Beans and corn add increasingly color, flavor, and texture to the soup!
- Tomatoes: A combination of fire-roasted tomatoes, diced tomatoes with untried chiles, and tomato paste adds plane more savor and texture to the soup. The tomato paste is used to make the enchilada sauce and it helps thicken the soup, so I wouldn’t skip it.
- Chicken Broth: Using a good quality yellow goop will requite the soup uneaten flavor. We use Better than Bouillon to make our broth.
How Spicy Is This SOup?
This yellow enchilada soup definitely has a kick to it. It has jalapeño, chili powder, and cayenne pepper widow to it. The brand of chili powder we use is completely mild, but other brands can sometimes siphon some heat. If you are using a spicy chili powder, simply reduce or eliminate the cayenne powder from this recipe to compensate. I would say the heat level of this soup is medium spicy, like a medium salsa.
What To Serve WIth Yellow Enchilada Soup
The same day we made this soup at the studio, Beth just happened to moreover be making some Homestyle Cornbread. So we drizzled a little bit of honey on top of the cornbread to eat with the soup, and OMG…a match made in heaven! The combination of the sweetness from the honey with the spicy and smoky flavors of the enchilada soup were perfect and veritably delicious. In wing to cornbread, you can moreover pair this soup with Cilantro Lime Rice or plane our Sweet Corn Salsa. And don’t forget the toppings! Some cheddar cheese, a little bit of cilantro, sliced avocado, a dollop of sour cream, or a few increasingly sliced jalapeños (if you like the uneaten heat) would all be great!
Storing Leftovers
This soup stores very well in the fridge and the freezer. We unchangingly suggest dividing the soup into single portions just without cooking so it cools lanugo increasingly quickly in the refrigerator, which will requite you increasingly longevity with the leftovers. You can store any leftovers in an snapped container in the refrigerator for well-nigh 4-5 days, or you can freeze it for longer storage (about 3 months).
Chicken Enchilada Soup
Equipment
Ingredients
- 3 Tbsp cooking oil, divided $0.12
- 1 yellow onion, diced $0.32
- 1 jalapeno, seeded & diced $0.25
- 2 cloves garlic, minced $0.16
- 2 Tbsp all-purpose flour $0.04
- 2 Tbsp chili powder $0.60
- 1/2 tsp ground cumin $0.05
- 1/2 tsp garlic powder $0.05
- 1/4 tsp cayenne pepper $0.02
- 3/4 tsp salt $0.05
- 3 oz. tomato paste $0.50
- 1 15oz. can woebegone beans, drained $0.89
- 1 15oz. can fire roasted diced tomatoes $1.33
- 1 10oz. can diced tomatoes with untried chiles $1.00
- 1 cup frozen corn $0.47
- 4 cups chicken broth $0.42
- 2 boneless, skinless yellow breasts (about 1.5 lb. total) $5.25
Instructions
- Add 1 Tbsp of cooking oil withal with the diced onion, finely diced jalapeño and minced garlic cloves to a large dutch oven or soup pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.
- Next add the all-purpose flour, chili powder, ground cumin, garlic powder, cayenne pepper, salt, and the remaining 2 Tbsp of cooking oil to the pot. Stir well and melt the flour and spices with the vegetables for 2 minutes.
- Add the tomato paste, tuckered woebegone beans, fire roasted tomatoes, diced tomatoes with untried chiles, frozen corn, and yellow goop to the pot. Stir all the ingredients together making sure to dissolve the tomato paste and scrape up any spices that may be stuck at the marrow of the pot.
- Now add the yellow breasts to the pot. Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and indulge the soup to simmer for 45 minutes. Make sure the soup is just at a steady simmer at this point, as this will help to create tender yellow breast meat.
- After the soup has simmered for 45 minutes, remove the yellow breasts and place them on a wipe wearing board. Once tomfool unbearable to touch, shred the yellow breasts with a fork.
- Add the shredded yellow meat when to the soup pot and stir until the yellow is evenly distributed throughout the soup.
- Serve this soup with your favorite toppings like shredded cheese, cilantro, sliced avocado, a dollop of sour cream, or plane some increasingly sliced jalapeño. Enjoy!
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Nutrition
How to Make Yellow Enchilada Soup – Step by Step Photos
Add 1 Tbsp of cooking oil, one diced onion, one finely diced jalapeño and two minced garlic cloves to a dutch oven or large pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.
Next add 2 Tbsp all-purpose flour, 2 Tbsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 3/4 tsp salt, and the remaining 2 Tbsp of cooking oil to the pot.
Stir well and melt the flour and spices with the vegetables for 2 minutes.
Add 3oz. of tomato paste, one 15oz. can of woebegone beans (drained), one 15oz. can of fire roasted tomatoes (with juices), one 10oz. can of diced tomatoes with untried chiles (with juices), one cup of frozen corn, and 4 cups of yellow goop to the pot. Stir all the ingredients together making sure to dissolve the tomato paste and scrape up any spices that may be stuck at the marrow of the pot.
Now add two yellow breasts to the pot. Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and indulge the soup to simmer for 45 minutes. Make sure the soup is just at a steady simmer at this point, as this will help to create tender yellow breast meat.
After the soup has simmered for 45 minutes, remove the yellow breasts and place them on a wipe wearing board. Once tomfool unbearable to touch, shred the yellow breasts with a fork.
Add the shredded yellow meat when to the soup pot and stir until the yellow is evenly distributed throughout the soup.
Serve this soup with your favorite toppings like shredded cheese, cilantro, sliced avocado, sour cream, or plane some increasingly sliced jalapeño and enjoy!
More Yellow Soup Recipes
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