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Enchilada Soup

A warm and slightly spicy soup for all your taco cravings!
Course Dinner, Main Course, Soup
Cuisine dairy free, gluten free, Mexican, Soup

Equipment

  • pressure cooker (optional)

Ingredients
  

  • 1 medium onion diced
  • 1 red bell pepper diced
  • 1 tbsp Olive oil
  • 1 tbsp ancho Chili powder
  • 1 tsp cumin
  • 2 tbsp tomato paste
  • 3 tbsp masa corn flour
  • 32 oz low sodium chicken broth or water if you are like me and never remember to buy broth
  • 1 lb chicken breast
  • 14 oz can diced tomatoes
  • salt to taste
  • Optional toppings: cheese diced raw onion, avocado, sour cream

Instructions
 

  • Heat the olive oil in a large soup pot or dutch oven.
  • Saute the onion and bell pepper with about 1/2 tsp salt until they start to soften, about 5 minutes.
  • Stir ancho chili powder and tomato paste and stir until everything is coated in the tomato paste and spice.
  • Sprinkle masa over the veggie mixture and stir together. Cook for 1-2 minutes so that the flour is no longer raw. It should be a thick glob of a roux at this point.
  • Slowly begin adding the broth and whisking it together with the roux, making sure to avoid any lumps. Once it begins to look smooth and saucy, pour the rest of the broth in and stir together.
  • Add the diced tomatoes.
  • Taste the soup BEFORE adding the raw chicken. Add salt to taste.
  • Add the chicken (it will cook in the broth).
  • Bring to a boil, then cover and reduce to a simmer.
  • Cook on low for 20-30 minutes, or until the chicken is cooked through and easily pulls apart.
  • Remove the chicken, shred it, and throw it back into the pot.
  • Let the soup cook for 5 more minutes, then serve with your favorite toppings!

Notes

How to make Enchilada Soup in a pressure cooker with frozen chicken + veggies:
Set to Brown/Saute and heat the olive oil.
Substituting a bag of frozen peppers+onions for the diced onion and bell pepper, just do the same thing as steps 2-8 from above.
Add frozen chicken.
Set the pot to the Stew option. I have the Crock-pot version, so the Instapot may have different settings. Use whatever setting you would cook a soup on. Mine ends up being about 25 minutes on high pressure.
Manual release, or not. It won’t make THAT big of a difference here.
Take chicken out, shred it, throw it back in.
Serve with your favorite toppings and enjoy!
Keyword dinner, enchiladas, soup, Taco Tuesday, tacos