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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.

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Chicken Enchilada Soup

Easy mexican soup that is kid approved.
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4

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.

Notes

This can be made with or without the chicken and can easily be made vegan with vegetable broth.  I like to make this recipe when I have leftover chicken or turkey. 
Green enchilada sauce tends to be more mild for kids. This recipe has been made in cooking class and is kid approved.

Nutrition

Serving: 2cupsCalories: 831kcalCarbohydrates: 100gProtein: 33gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 83mgSodium: 2066mgPotassium: 539mgFiber: 11gSugar: 85gVitamin A: 2827IUVitamin C: 91mgCalcium: 71mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
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About Lisa Jendza

Cooking is the competitive advantage for your child. As a former IT Consultant turned health coach my classes are an experiential process to teach critical thinking. The courage, confidence and creativity derived from my classes will impact all areas of their life. Freedom begins and ends in the kitchen.