This one-pot chicken enchilada chili i is aromatic and earthy, with family-friendly medium heat. Inspired by the fresh flavors of Mexico's Yucatán peninsula, this bold, comforting and easy chicken enchilada soup comes together in under 30 minutes, but tastes like a chili that's been simmering on the stove all day. For more, read All About Enchilada Seasoning.
This enchilada soup is aromatic and earthy with family-friendly medium heat.
DIRECTIONS:
Season chicken with salt & pepper. In a large pot, heat oil over medium-high heat. Add chicken and cook for 5 to 7 min. until lightly browned. Add Chicken Enchilada Chili mix and water and stir to combine. Add tomatoes, beans, and lime juice. Bring to a boil, then reduce heat to a simmer. Simmer (uncovered) for 18 to 25 min.
SERVING SUGGESTIONS:
Top with shredded cheese, fresh cilantro, jalapeños, lime wedges, sour cream, or tortilla chips.
notes:
Vegetarian/Vegan Modification: Replace chicken with plant-based protein or meatless crumbles.
YIELDS: Serves 6
What is chicken enchilada soup made of?
Chicken enchilada soup is typically made from a combo of chicken, tomato, beans, lime juice, bay leaves, and a blend of spices like chili powder, paprika, garlic, onion, cumin, bell peppers, oregano, sugar, salt and pepper.
What to eat with chicken enchilada soup?
We recommend eating fresh tortillas or tortilla chips with chicken enchilada soup, as well as topping your chili with cheese, jalapeños, sour cream and cilantro.
MSG-Free
Nut-Free
Dairy-Free
Gluten-Free
Sesame-Free
Vegetarian
Vegan
CHILES, TOMATO, PAPRIKA, GARLIC, VEGAN CHICKEN STOCK (CORN MALTODEXTRIN, RICE FLOUR, YEAST EXTRACT, SUGAR, NATURAL VEGETABLE FLAVORS, POTATO, CANOLA OIL, CELERY, TURMERIC), SALT, CUMIN, VINEGAR POWDER (CORN MALTODEXTRIN, WHITE WINE VINEGAR), BELL PEPPERS, SUGAR, ONION, OREGANO, BLACK PEPPER, BAY LEAVES.
