Chicken Enchilada Soup by The Heritage Cook

soup, chicken broth, chipotle chiles in adobo sauce, red enchilada sauce, tomatoes with juice, corn kernels, black beans, cumin, ancho chile powder, dried oregano, kosher or fine sea salt, chicken breasts, cornstarch, russet potatoes, cheddar cheese, green or red onions, cilantro, tomatoes, avocado, sour cream, tortilla strips

– Soup
– 3 cups low sodium chicken broth
– 1 to 2 tsp chopped chipotle chiles in adobo sauce (to taste)
– 1 (14 oz) can red enchilada sauce, Hatch brand has a gluten-free version
– 1 (14.5 oz) can diced tomatoes with juice
– 2 cups fresh or frozen corn kernels
– 1 (15 oz) can black beans, drained and rinsed
– 1 tsp cumin
– 1 to 2 tsp ancho chile powder, or to taste
– 1 tsp dried oregano
– 1/2 tsp kosher or fine sea salt
– 2 large (16 oz) chicken breasts
– 2 tsp cornstarch dissolved in 2 tbsp water for thickening, optional
– 3 to 4 large Russet potatoes, peeled, cubed, and boiled until tender
– Optional Toppings
– Shredded cheddar cheese
– Sliced green or red onions
– Chopped cilantro
– Chopped tomatoes
– Diced avocado
– Sour cream
– Tortilla strips or crushed tortilla chips




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