Chicken Enchilada Soup


  • 1 tablespoon oil
  • 1 small yellow onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • 1.5 pounds chicken breast
  • 1 – 14.5oz can black beans, drained and rinsed
  • 1 – 14.5oz can kidney beans, drained and rinsed
  • 1 – 15oz can fire roasted tomatoes
  • 1 – 4oz can green chilies
  • 15 oz red enchilada sauce
  • 2 cups low sodium chicken broth
  • 1 teaspoon salt, plus more to taste
  • black pepper, to taste
  • 1 1/2 cups full fat coconut milk
  • 1/2 tablespoon arrowroot starch
  • 1 cup corn
  • cilantro, for serving
  • lime wedges, for serving
  • shredded white cheddar, for serving
  • Greek yogurt / sour cream, for serving

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  1. Heat a large heavy bottomed pot or dutch oven over medium-high heat. Once hot, add the olive oil, onion, green pepper, and garlic. Sauté for 3-4 minutes until the onion starts to become translucent.
  2. Add the oregano and cumin and sauté for 1 more minute until fragrant. Add the chicken breast, black beans, kidney beans, tomatoes, green chilies, red enchilada sauce, chicken broth, salt and pepper. Stir until well combined and bring to a boil. Reduce the heat to a simmer and cover.
  3. Cook for 15 minutes or until the chicken is cooked through. Remove the chicken from the pot and use two forks to shred the meat.
  4. Whisk together the coconut milk and arrowroot starch. Stir the coconut milk mixture, shredded chicken, and corn into the soup and stir until well combined. Let the soup simmer for a five more minutes until it has thickened a bit and the corn is heated through.
  5. Ladle into bowls and serve with shredded cheddar, sour cream/Greek yogurt, and chopped cilantro.

Enjoy !

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