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Looking for a fun and delicious recipe that your kids can help make? Look no further than this Kid-Friendly Chicken Enchilada Soup! Packed with flavor and easy to customize, this simple soup is perfect for getting your little ones involved in the kitchen. From stirring the pot to choosing their favorite toppings, kids will love being part of the cooking process. Plus, with minimal ingredients and straightforward instructions, it’s a great way to introduce them to the joys of homemade cooking.
The ultimate comfort soup, satisfying chicken enchiladas turned into a hearty soup. This is my go-to when I have left over chicken or turkey.


Chicken Enchilada Soup
Equipment
- Large Stock Pot
Ingredients
- 2 T Avocado oil
- 1 Onion diced
- 3 t Garlic, minced garlic
- 2 Bell peppers red, orange, yellow
- Salt and pepper
- 4 c Chicken or vegetable broth
- 1 ¼ c Enchilada sauce Green, mild sauce
- 1 can Fire roasted tomatoes 14 oz can
- 1 can Green chiles 4 oz can
- ¾ t Cumin
- 3 c Cooked chicken shredded optional
- 1 can Coconut cream 5.4 oz can
- 2 T Nutritional yeast
Garnish: fresh avocado, tomatoes, cilantro, fresh onion.
Instructions
- Heat the oil in a large stock over medium-high heat.
- Add the onion and saute for 3 minutes, or until translucent and fragrant. Add the garlic and peppers.
- Stir in the enchilada sauce, diced tomatoes, and green chiles, and cumin, and stir until combined. Bring to a boil, stirring occasionally. The soup will thicken as it cooks.
- Add the chicken, reduce heat to medium-low and let the soup simmer uncovered for 5 minutes, stirring occasionally. Add coconut cream, salt, pepper and cumin. Taste the soup and season with salt as desired and allow to simmer 5 more minutes or longer, if desired.
- Serve hot, garnish as desire.



