This simple chicken enchilada soup is tasty and full of flavor. Easily tailor this simple recipe for your family’s personal tastes.
‘TIS THE SEASON
Happy New Year, friends! Although the weather in the hollow has been unpredictable this year, we still have our colder days. Which means I fire up the gas stove and start cooking up some of our favorite winter-time soup recipes that we have experimented with over the years.
A FAMILY FAVORITE
Who doesn’t love soup in the winter?! It is one of our “go-to” simple and nourishing meals that are perfect for the cold winter nights. Piping hot soup for dinner and cuddling by the warm fire in the winter is one of my favorite things to do with my family.
This enchilada soup is so simple, but so tasty! Those are two things I can’t get enough of these days in the hollow. Hope you’ll give this delicious recipe a try.
NOTE: You can tailor this recipe to match the personal tastes of your family. You can also make this recipe even simpler with store bought enchilada sauce, but homemade is simple and can offer even more bold taste. I like to use this one here.
HOW TO MAKE SIMPLE CHICKEN ENCHILADA SOUP

Simple Chicken Enchilada Soup
This enchilada soup is so simple, but so tasty! You can tailor this recipe to match the personal tastes of your family.
Ingredients
- 2 lbs organic cubed chicken breast
- 1 T avocado oil
- 1 can organic black beans
- 1-2 T Ground Cumin
- 1-2 T Organic Italian Seasoning (mainly thyme, oregano, rosemary, dried onion, dried garlic)
- Sea salt and pepper to taste
- 1 c frozen organic corn
- 3-4 c organic chicken stock
- 1-1/2 c homemade enchilada sauce or 8-10oz organic, non-GMO enchilada sauce
- 1 c shredded organic cheddar cheese
- 1 c fresh cilantro
- 1 can (4oz) organic diced green chili peppers
- 1 can (14.5 oz) organic diced tomatoes
- 1 lime
Instructions
- Carefully remove chicken breast from packaging. Rinse and pat dry.
- Cut chicken breast into bite sized pieces.
- Place skillet on burner and add avocado oil on medium high heat.
- Next brown cubed chicken and add spices, salt and pepper. Stir until well combined.
- Add diced green chilis, diced tomatoes, and chicken stock. Do not over stir, but make sure the herbs and spices are mixed in well.
- Bring to a boil, then decrease heat to low. Simmer for another 20 mins. Add cilantro, frozen corn, drained black beans, and juice from one lime and stir.
- Serve hot with soft tortillas or crunchy tortilla chips. Sprinkle shredded cheese on top (optional) and a dollop of organic sour cream (optional).
I am a fan of cutting our meat into smaller bite size pieces for ease of cooking and for little mouths at the table. (smile)
I have said it before and I will say it again…I LOVE food with lots of color! So satisfying!
So much flavor!
So simple, delicious, and customizable! Serve it with my homemade tortillas here or some blue corn chips. Enjoy!
The https://www.gracefullyhome.com website is one of the best we have found, and the Recipe Box: Simple Chicken Enchilada Soup article is very well written and useful!
I want to share with you a link that also helped me a lot in cooking: https://bit.ly/easy-fat-burning-recipes
Thanks and kisses! 🙂
Hi Markita! Thanks so much for taking the time to visit and leave such an encouraging comment. I look forward to checking out your favorite simple recipes. I appreciate you sharing. Hope you’ll stop by again soon. Stay safe out there.