CREAMY CHICKEN ENCHILADA SOUP
Your favorite Mexican dish in soup form! This creamy chicken enchilada soup is the perfect pick-me-up after a long day.
Servings: 4
Ingredients
Enchilada Soup:
- 1-2 tablespoons avocado oil
- 1 medium onion, diced (about 1 cup)
- 1 poblano pepper, seeded and diced
- 1-2 jalapeños, seeded and diced
- 3 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
- (1) 15.5-ounce can pinto beans, drained and rinsed
- 3-4 cups low-sodium chicken bone broth
- (1) 15-ounce can green enchilada sauce
- Juice of 1 lime (about 2 tablespoons)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 rotisserie chicken shredded (about 4 cups)
- 1 cup dairy-free plain yogurt or dairy free sour cream (see Notes for recommendations)
Garnishes:
- Fresh cilantro
- Lime wedges
- Tortilla chips
- Additional dairy-free yogurt or sour cream
Instructions
- In a large pot, heat the oil over medium heat. Add the diced onion and poblano pepper, and sauté for 3 to 4 minutes until softened.
- Add the minced garlic and diced jalapeño, and cook for 1 additional minute.
- Stir in the corn, beans, green enchilada sauce, chicken broth, lime juice, cumin, and chili powder. Bring to a simmer and cook for 15 minutes.
- Add the shredded chicken and simmer for an additional 10 minutes. Season with salt and pepper to taste.
- Just before serving, stir in the dairy-free yogurt or sour cream to add creaminess and brighten the flavors. Ladle the soup into bowls.
- Garnish with fresh cilantro, a lime wedge, and an extra dollop of dairy-free yogurt or sour cream if desired. Enjoy!
Notes
I tested with dairy-free sour cream, dairy-free almond-based yogurt, and dairy-free coconut yogurt. The best was the coconut yogurt and I particularly loved @cocojune_organic brands.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze the soup for up to 1 month.