This soup is by far one of my favorite meals at our house. If you know much about me you probably know that I love soup and I love Mexican food. This soup is in my top 10 foods I love. It is a hearty healthy soup that is fun to make, good to eat, and will become one of your family favorites too. Don’t let it intimidate you. It is well worth it!
It all started with Zupas Chicken Enchilada Chili. It get it every time we go there! Literally every time, even in the middle of the summer I still get this soup. I wanted to figure out how to make it for quite some time. I happened to stumble across a Chicken Enchilada Soup recipe on Our Best Bites. I was fearful of how much cream would be in it, or anything else that makes it unhealthy goodness. I was surprised because something that tastes so good surely can’t be good for you. But it is! There is no cream or anything else that would turn you away from the soup. I have taken that recipe and adapted and added to it to make it as close as I can to Zupas Chicken Enchilada Chili with a little flair of my own. I can’t speak for Zupas but at least the adaptation here is about as healthy as you can get. It is packed with veggies and delicious goodness, no cream, no condensed cream based soups, just good ingredients that will leave your family asking for more.
Yield: 6-8 servings
- 1 onion, chopped
- 3-4 cloves garlic, chopped
- 2-3 carrots, chopped
- 3-4 stalks celery, chopped
- 1 red pepper, chopped
- 1 jalapeno pepper, seeds removed, diced
- ½ tsp chili powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp oregano
- 1 tsp paprika
- ¼ tsp red chili flakes
- Salt and pepper to taste
- 6 cups chicken broth
- 1 can diced tomatoes
- 5-6 6”yellow corn tortillas
- 1-2 Chicken breasts, cooked and chopped
- 1 can corn
- 1 can black beans
- Garnish with green onions, cheese, tortilla strips, sour cream, lime, fresh tomato, etc
- Step 1
Wash and chop vegetables. Set aside ¼ c chopped onion, 2 T red pepper, 1 T jalapeno.
Sauté remaining chopped vegetables until tender. Prepare chicken in a separate pan and set aside.
- Step 2
Add seasonings, chicken broth and ½ can tomatoes -reserving the other half.
Blend vegetables, seasonings, broth and 1/2 can of tomatoes with an immersion blender until smooth or by doing small batches in a regular blender.
- Step 3
Return blended vegetable broth to a boil,. Tear corn tortillas into 1″ pieces and add to soup. Allow it to simmer 20-30 minutes or until tortillas begin to dissolve.
Remove from heat and blend soup again with an immersion blender or in small batches in a regular blender.
- Step 4
Return soup to a boil. Add chicken, remaining canned tomatoes, corn, black beans, reserved onion and peppers.
Serve soup with desired garnishes.