Name: Chicken Enchilada Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tablespoons avocado oil; 1 medium onion, diced; 3 cloves garlic, minced; 2 medium bell peppers, diced; Sea salt and black pepper, to taste; 2 tablespoons tapioca flour or arrowroot; 3 cups chicken broth or bone broth; 1 1/4 cups red enchilada sauce; 1 (14-ounce) can fire-roasted diced tomatoes; 1 (4-ounce) can chopped green chiles; 3/4 teaspoon ground cumin; 3-3 1/2 cups cooked shredded chicken; 1/4 cup coconut cream; 2 tablespoons nutritional yeast; 2 teaspoons lime juice or lemon juice; Sea salt, to taste; Avocado, sliced, for garnish; Cilantro, chopped, for garnish; Grain-free tortilla chips, optional and not Whole30 compliant

Description

This creamy Chicken Enchilada Soup is a hearty 30-minute meal packed with tender shredded chicken, bell peppers, fire-roasted tomatoes, green chiles, and flavorful enchilada sauce. Made with coconut cream and nutritional yeast, it’s dairy-free, paleo-friendly, Whole30 compliant, and perfect for a comforting weeknight dinner.

Ingredients

2 tablespoons avocado oil
1 medium onion, diced
3 cloves garlic, minced
2 medium bell peppers, diced
Sea salt and black pepper, to taste
2 tablespoons tapioca flour or arrowroot
3 cups chicken broth or bone broth
1 1/4 cups red enchilada sauce
1 (14-ounce) can fire-roasted diced tomatoes
1 (4-ounce) can chopped green chiles
3/4 teaspoon ground cumin
3-3 1/2 cups cooked shredded chicken
1/4 cup coconut cream
2 tablespoons nutritional yeast
2 teaspoons lime juice or lemon juice
Sea salt, to taste
Avocado, sliced, for garnish
Cilantro, chopped, for garnish
Grain-free tortilla chips, optional and not Whole30 compliant

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Instructions

Heat the avocado oil in a large stockpot over medium-high heat.
Add the diced onion and sauté for about 3 minutes, until translucent and fragrant. Add the garlic and bell peppers, season with sea salt and black pepper, and sauté for another 3-5 minutes until softened.
Sprinkle the vegetables with the tapioca flour or arrowroot and stir to coat. Slowly pour in the chicken broth while stirring until everything is well combined.
Stir in the enchilada sauce, fire-roasted tomatoes, green chiles, and cumin. Bring the soup to a boil, stirring occasionally. The soup will begin to thicken as it cooks.
Add the shredded chicken, reduce the heat to medium-low, and simmer uncovered for 5 minutes, stirring occasionally.
While the soup simmers, whisk together the coconut cream, nutritional yeast, and lime juice. Stir this mixture into the soup until well combined.
Taste and season with additional sea salt as needed. Simmer for another 5 minutes or longer if desired.
Serve hot, garnished with sliced avocado and chopped cilantro. Add grain-free tortilla chips if desired and if not following Whole30.

Notes

Use chicken breast or thighs for the shredded chicken, depending on your preference.
For a Whole30-compliant version, make sure your enchilada sauce and chicken broth contain only compliant ingredients.
Grain-free tortilla chips are optional and are not Whole30 compliant.
Avocado and fresh cilantro make flavorful toppings that complement the creamy enchilada soup.
The soup can be simmered a little longer if you prefer a thicker consistency.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Lunch, Main Course, Soup
Method: Stove Top
Cuisine: Mexican