Chipotle Chicken Enchilada Soup

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.

Chipotle Chicken Enchilada Soup

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:

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

Chipotle Chicken Enchilada Soup
  • 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 12 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)
  • 34 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
Scale

Instructions

  1. Heat oil in a large stock pot over medium-high heat.
  2. When oil is hot, add onion, garlic, & chipotle paste; saute for 3-4 minutes.
  3. Add zucchini & spinach/kale to pot and saute for another 3-4 minutes.
  4. Pour in chicken broth, enchilada sauce, and spices, and stir to combine.
  5. Reduce heat to medium-low and let simmer for 15-20 minutes.
  6. Serve with toppings of choice!
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