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Chipotle Chicken Enchilada Soup


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

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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