Chicken Enchilada Soup
Easy mexican soup that is kid approved.
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: 2cups | Calories: 831kcal | Carbohydrates: 100g | Protein: 33g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 83mg | Sodium: 2066mg | Potassium: 539mg | Fiber: 11g | Sugar: 85g | Vitamin A: 2827IU | Vitamin C: 91mg | Calcium: 71mg | Iron: 3mg