Chicken Enchilada Soup-Organize yourself to be thin

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This five-star Chicken Enchilada Soup Recipe check all the boxes! It is made from clean edible ingredients, gluten-free, and delicious! On busy work nights or add to your meal preparation program, you will love this easy-to-prepare one-pot meal.

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Broth type Healthy soup recipe These are some of my favorites. E.g, Pizza Soup, Italian Chicken Soup, with Stuffed Pepper Soup It is high in protein, low in fat and low in carbohydrates, which helps to fill the stomach without a lot of fat and calories.

Now we can add Chicken Enchilada Soup To this list.

The reason you will like this recipe.

  • Healthy one-pot recipe. You will enjoy easy preparation and cleanup on meal preparation days or during busy work weeks.
  • Rich in nutrition, strong feeling of fullness. This soup is on the low-carb side, high in protein, and gluten-free. You will feel warm, fuzzy, and fully nourished both inside and out.
  • Delicious. This healthy chicken enchilada soup is one of the most delicious recipes I have made. This soup is like chicken enchiladas made into soup. It is spicy, but still suitable for family use-everyone loves it.
  • Make it ahead of time. This soup tastes better day by day, so it is perfect for making a week on Sunday. Or freeze this soup recipe for later use.I will provide more tips on how to do it Frozen soup Later.

raw material

Ingredients for making chicken enchiladas

Onions and garlic. All my favorite soup recipes start with onion and garlic foundation.

jalapeno pepper. This gives the soup a nice spiciness. I used a jalapeno, but of course you can use more.

chicken soup. For best results, I recommend using high-quality chicken broth. Some low-quality chicken soups contain fillers, additives, and usually gluten.

Therefore, to maintain the gluten-free soup recipe, choose organic chicken soup. My favorite brands are Wegmans Organic store brands and Pacific Foods.

Boneless chicken breast. To keep this soup clean, I recommend using organic chicken breasts.Most of the time, I buy organic chicken from the Internet Butcher boxHowever, the premium chicken breasts offered by Wegmans and Whole Foods are reasonably priced.

Pepper-style diced tomatoes. Whenever I make Mexican-style recipes, I always use chili-style diced tomatoes to add flavor.

Red hot sauce. I have this Simple homemade hot sauce Most of the time in the refrigerator. Very delicious and perfect for this recipe! Using homemade can also keep sodium low. You can also use green hot sauce.

If you plan to get a can of can from the grocery store, read the label to make sure it uses simple ingredients and does not add additives and preservatives. Wegman’s, Whole Foods and Boom market There are delicious store-bought enchiladas.

Black beans. Beans provide extra fiber and texture to this enchilada soup.

Half and half. This adds to the creaminess of the soup and balances the heat of enchilada and jalapeno.

Limes and coriander. These are optional ingredients, but they do add a fresh flavor to the enchilada soup, so I recommend using both ingredients at the same time if possible.

Chopped pepper jack cheese. Another optional ingredient, cheese adds flavor and texture to this enchilada soup. We like pepper jack, but Monterey jack or cheddar cheese is delicious.

Overhead photo of soup pot with chicken enchilada soup

Cooking tips and alternatives

Make this soup dairy-free. You can replace non-dairy milk with half, I recommend unsweetened coconut milk (in a carton) to get a similar creamy texture.

You control the heat. To flavor it, add more jalapenos, or if you are brave enough to add ghost peppers, go for it. Or add a can of green chilies, a pinch of chili powder or adobo chili powder and stir. Or add cumin or chili powder for extra spice and flavor. If you like light soup, remove the chili completely. Whether you want spicy chicken enchiladas is up to you.

Stack the vegetables. One thing I like about this soup recipe is that it is so versatile. Add frozen corn, mushrooms, bell peppers, celery, carrots or any vegetables you have.

Spoon over the pasta and cereals. If you want some extra bulk, you can enjoy some rice or pasta in the soup. To keep the soup gluten-free, make sure to use gluten-free pasta.

Change other chickens. This chicken enchilada soup recipe shows you how to quickly cook chicken breasts in broth, then chop and stir back into the soup.

if you have Shredded chicken You can easily use it in this soup recipe in the refrigerator. Use about 2 cups of shredded chicken, but if you add a little more, don’t worry. Or you can also use leftover roast chicken.

If you want, chicken thighs can also be used in the recipe. Chicken thighs will add more fat to the soup, but it also has a lot of flavor.

Don’t forget the toppings. This soup is delicious, topped with crumbled tortilla chips, sour cream, avocado, shredded cheese, cilantro and a little lime.

common problem

How can I thicken the enchilada soup?

This soup is creamy, but it’s a broth-based soup, so it’s not that thick.

If you like thick creamy soup, after the soup is cooked, scoop ½ cup of soup into a small bowl, add ¼ cup of cornstarch, cornmeal, corn flour or gluten-free flour and stir to make a slurry to dissolve . Stir the slurry into the soup and simmer for another 15 minutes or until thickened.

You can also add cream cheese and add another layer of cream to the soup while thickening the soup.

Can I use a slow cooker to make chicken enchilada soup?

Yes, it is easy to make this enchilada soup in a slow cooker.

1. First, sauté the onions, garlic and jalapenos in a large frying pan.
2. Add vegetables to the crock pot.
3. Put the chicken breast on top of the vegetables.
4. Pour in the remaining ingredients, except for half and half, and stir.
5. Close the lid and set the cooking time to 6 hours.
6. Take out the chicken, shred it, and add it to the soup again.
7. Stir in half.
8. Close the lid and cook for another 20-30 minutes or until hot. Serve hot.

How to make chicken enchilada soup

The step-by-step collage shows how to make chicken enchilada soup.
  • Heat olive oil over medium-high heat in a 5 ½ quart Dutch oven or stock pot. Saute the onion, garlic, and jalapeno until the onion is fragrant and translucent.
  • Pour the chicken broth and bring the broth to a boil.
  • Turn to low heat and add raw chicken breasts. Boil the chicken breast for about 10 minutes (or until the pink is no longer in the center), turning it over once. Remove the chicken from the soup pot and place it on a plate. Set the chicken aside to cool. Or use two forks to chop the chicken.
  • In the soup, add diced tomatoes and enchiladas. Continue to simmer for about 20 minutes.
Another collage shows how to complete the enchilada soup.
  • Once the chicken is cold to the touch, chop it up and add half and a half black beans to the soup. Cook for another 10 minutes or until fully heated.
  • If you want, squeeze the juice from 1/2 lime and add a little chopped cilantro-taste the salt and pepper.
  • Serve hot with a few tablespoons of pepper jack cheese and extra cilantro.

Storage tips

Like most soup recipes, this healthy chicken enchilada soup gets better every day and is perfect for cooking. Here are some tips to prepare this soup in advance.

For the week

After the soup has cooled, place it in an airtight container and refrigerate it for up to 5 days.I suggest to distribute, so it’s easier to pack Healthy working lunch.

in the refrigerator

After the soup has cooled, divide it into airtight containers or use a silicone tray (such as Super Cubes) to freeze into several portions and freeze for up to 3 months.

How to freeze soup tutorial.Use this easy method to store healthy soup recipes in your refrigerator How to freeze soup Tutorial. Learn all the tips and tricks of our frozen soup.

Other healthy soup recipes

Spoon the chicken enchilada in a bowl

Chicken Enchilada Soup

This five-star Chicken Enchilada Soup Recipe check all the boxes! It is made from clean edible ingredients, gluten-free, and delicious! On busy work nights or add to your meal preparation program, you will love this easy-to-prepare one-pot meal.

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course: Dinner, dinner recipe

delicacy: American, Mexican

Key words: Chicken Enchilada Soup, Chicken Enchilada Soup Recipe, Healthy Chicken Enchilada Soup, Healthy Chicken Enchilada Soup Recipe

Preparation time: 10 minute

Cooking time: 45 minute

total time: 55 minute

Serving size: 6 people

Calories: 248Kcal

author: Tammy Overhoff

raw material

  • 1 Spoon olive oil
  • 1 Medium-sized onions Chopped
  • 4 Garlic cloves Peeled and chopped
  • 1 jalapeno pepper Sow and chop
  • 3 Cup Organic Chicken Soup
  • 2 4 ounces boneless skinless chicken breast
  • 1 14.5 oz canned chili-style diced tomatoes
  • 1 1/4 Cup Homemade Red Hot Sauce Or 10 ounce cans of high-quality enchiladas
  • 1 15 oz can black beans, rinsed and drained
  • 1 Cup Half and half
  • Salt and pepper to taste
  • Lime*optional
  • Cilantro *optional
  • Crushed Pepper Jack Cheese *Optional

instruct

  • Heat olive oil over medium-high heat in a 5 ½ quart Dutch oven or stock pot. Saute the onion, garlic, and jalapeno until the onion is fragrant and translucent.

  • Pour the chicken broth and bring the broth to a boil. Turn to low heat and add raw chicken breasts.

  • Boil the chicken breast for about 10 minutes (or until the pink is no longer in the middle), turning it over once. Remove the chicken from the soup pot and place it on a plate. Set the chicken aside to cool. Or use two forks to chop the chicken.

  • In the soup, add diced tomatoes and enchiladas. Continue to simmer for about 20 minutes.

  • Once the chicken is cold to the touch, chop it up and add half and a half black beans to the soup. Cook for another 10 minutes or until fully heated.

  • If you want, squeeze the juice from 1/2 lime and add a little chopped cilantro-taste the salt and pepper.

  • Serve hot with a few tablespoons of pepper jack cheese and extra cilantro.

notes

Storage tips
Like most soup recipes, this healthy chicken enchilada soup gets better every day and is perfect for cooking. Here are some tips to prepare this soup in advance.
For the week
After the soup has cooled, place it in an airtight container and refrigerate it for up to 5 days. I suggest assigning it out so that it’s easier to pack lunch.
in the refrigerator
After the soup has cooled, divide it into airtight containers or use a silicone tray (such as Super Cubes) to freeze into several portions and freeze for up to 3 months.

Nutrition

service: 1G | Calories: 248Kcal | carbohydrate: 25G | protein: 20G | fat: 8G | Saturated fat: 3G | cholesterol: 43Milligrams | sodium: 639Milligrams | fiber: 5G | sugar: 6G

Did you make this recipe?

You tried our Healthy Chicken Enchilada Recipe? If so, I hope you rate it and leave a comment below. We all benefited from your own personal experience with this recipe, if any, what did you do differently. Also, if you can share a photo on Instagram and tag it #organizeyourselfskinny, that would be great. I can’t wait to see it!




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