After just a few days of chilly weather, we are ready to pack it in and fully commit to soup season. There is something so comforting about a big bowl of soup or chili waiting on the stove top come dinnertime. We particularly like soups that have enough components in them to count as a complete meal. This chicken enchilada soup is one of our favorites and checks all of those boxes. Ultra comforting and flavorful broth? Yes. Protein from chicken and quinoa? Yes. Loads of veggies? Yes again! This soup is a complete meal all in one bowl and is great for dinner as well as a meal prep recipe for weekday lunches. You can top it with any of your favorite enchilada toppings for a delicious savory and spicy dinner.
Chicken Enchilada Soup
A comforting and filling soup that checks off all the boxes for a rounded, complete meal.
- 2 tbs olive oil
- 1/2 yellow onion, diced
- 2/3 cup shredded carrots
- 3 garlic cloves, minced
- 2 tbs tomato paste
- 2 chicken breasts
- 2 tbs taco seasoning
- 1 can pinto beans, rinsed and drained
- 2 cups cooked quinoa
- 2 cups frozen corn
- 1 1/2 cups enchilada sauce
- 32 oz chicken broth
- 4 cups packed kale
- 1/2 cup heavy cream or half-and-half
- salt and pepper to taste
- Heat a large dutch oven over medium-high heat. Add the olive oil, onion, carrots, and garlic to the pan. Cook until the onions start to become translucent, about 4 minutes. Add the tomato paste to the pot and cook another 3 minutes.
- Season the chicken breasts on both sides with salt and the taco seasoning mix. Add the chicken to the pot and cook for about 3 minutes per side. Make sure that any of the taco seasoning that didn’t end up on the chicken ends up in the pot. Add the pinto beans, quinoa, corn, enchilada sauce, and chicken broth to the pot. Bring to a low simmer, cover, and cook for 20 minutes.
- After the 20 minutes, remove the lid from the pot and remove the two chicken breasts. Add the kale to the pot and cover with the lid. Use two forks to shred the chicken into bite sized pieces. Add the chicken and heavy cream (or half-and-half) back to the pot and cook uncovered another 5-10 minutes. Season the soup to taste with salt and pepper.
- Ladle the soup into each of 4-6 bowls and top with your favorite enchilada toppings. We like shredded cheese, scallions, sour cream, or avocado.