Chicken Enchilada Soup
Recipe GLPR204182b8398c9a
A warming, savory Mexican-inspired soup featuring shredded chicken, roasted poblano peppers, and aromatic spices. This broth-based dish combines tender chunks of chicken with tomatoes, cumin, and paprika for an authentic taste that's ready in under 30 minutes. Serve with crispy tortilla chip garnish for extra texture.
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Ingredients
1 tablespoon Extra-virgin olive oil
1 Poblano pepper, seeds discarded, roughly chopped
3 Garlic cloves, minced
1 Small sweet yellow onion, roughly chopped
1 teaspoon Ground cumin
1 teaspoon Ground paprika
1 teaspoon Granulated garlic
1 teaspoon Granulated onion
Freshly ground black pepper and salt, to taste
28 ounces Can of diced tomatoes with no salt added
2½ cups Low sodium organic chicken broth
1 Whole rotisserie or smoked chicken, shredded
½ bunch Fresh cilantro, chopped
handful Crushed corn tortilla chips, for garnish (optional)
Directions
Heat the olive oil in a large pot over medium heat. Add the chopped poblano pepper, minced garlic, and chopped onion, then sauté for 4-5 minutes until softened and fragrant.
Stir in the ground cumin, ground paprika, granulated garlic, and granulated onion. Cook for 1 minute, stirring constantly, until the spices are fully incorporated and fragrant.
Pour in the diced tomatoes with their juices and the chicken broth. Bring the mixture to a gentle simmer over medium-high heat.
Add the shredded chicken to the pot, breaking up any large clumps. Stir well to combine and simmer for 8-10 minutes until the soup is heated through.
Season with freshly ground black pepper and salt to taste. Adjust the seasonings as needed.
Remove from heat and stir in the fresh chopped cilantro. Ladle the soup into bowls and top with crushed tortilla chips if desired. Serve immediately.
