Description
This halal chicken enchilada soup is creamy, hearty, and packed with bold flavors—made with tender shredded chicken, spices, and a rich dairy-free base for a comforting and healthy meal.
Ingredients
- 2 tbsp avocado oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 bell peppers (diced)
- Salt and black pepper to taste
- 2 tbsp tapioca flour or arrowroot
- 3 cups halal chicken broth
- 1 1/4 cups halal enchilada sauce
- 1 can diced tomatoes (fire roasted)
- 1 small can green chiles
- 3/4 tsp ground cumin
- 3–3.5 cups cooked shredded halal chicken
- 1/4 cup coconut cream
- 2 tbsp nutritional yeast
- 2 tsp lime juice
- Avocado (sliced, for garnish)
- Fresh cilantro (for garnish)
Instructions
- Heat avocado oil in a large pot over medium heat.
- Add onion and sauté for 3 minutes until soft.
- Add garlic and bell peppers, season with salt and pepper, and cook 3–5 minutes.
- Sprinkle tapioca flour over mixture and stir well.
- Slowly pour in chicken broth while stirring.
- Add enchilada sauce, tomatoes, green chiles, and cumin. Bring to a boil.
- Add shredded chicken and simmer on medium-low heat for 5 minutes.
- Mix coconut cream, nutritional yeast, and lime juice, then stir into soup.
- Simmer another 5 minutes, adjust seasoning, and serve hot.
Notes
- Ensure enchilada sauce and broth are halal-certified.
- Great for meal prep—stores well for several days.
- Top with avocado and cilantro for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired