Chipotle Chicken Enchilada Soup

October 11, 2017 | Jump to Recipe

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This Chipotle Chicken Enchilada Soup was a randomly delicious creation a few years ago, and still happens to be one of my all time faves. This is definitely not a genius moment by any means because it’s quite possibly the easiest soup to make, but it’s SO good and SO simple.

Something amazing happens when you sauté onion & garlic with chipotle paste. I’m talking insanely good flavors making their way through your kitchen right about now.

I made a big batch of this on Sunday and have eaten it every day since. It’s just as delicious re-heated and is the perfect quick lunch go-to.

You will Need:

Olive oil
Shredded Chicken
Yellow Onion
Garlic
Chipotle paste – my favorite 🙂
Zucchini Squash
Chicken Broth
Red Enchilada Sauce
Spinach or Kale
Salt, pepper, cumin
Toppings of Choice!

Only F O U R easy steps Required:

Saute onion, garlic, chipotle paste in olive oil in a large stock pot or Dutch Oven.
Add zucchini, spinach or kale, and saute a few more minutes.
Pour in chicken broth, enchilada sauce, and spices. Simmer for 20 Minutes.
Serve in Bowls with desired toppings. YUM.

Chipotle Chicken Enchilada Soup

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Print Recipe

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 6 1x

Ingredients

3 T Olive oil
1 lb shredded chicken (or meat from Rotisserie Chicken)
1 yellow onion, diced
4 cloves garlic, minced
2 tsp chipotle paste (or 1–2 chipotle peppers in adobo sauce, seeds removed and chopped)
1 zucchini squash, sliced into half rounds
4 c chicken broth
12 oz jar red enchilada sauce (check label if you are GF)
3–4 c fresh spinach or kale
1 tsp salt
1/2 tsp pepper
1 tsp cumin
Optional Toppings: shredded cheese, cilantro, sour cream, diced red onion, avocado