I hope that you enjoyed a relaxing and fun holiday with your family and/or friends! After a wonderful time with John’s family, we are back in the Boston area – which is currently covered in several inches of fresh snow :). As a special educator, I am lucky enough to have this entire week off of work… and I am looking forward to spending that time reading while cuddling with Roxie, frolicking in the snow with Shelby, and of course cooking many delicious meals to enjoy with John.
Such as this one.
I hadn’t planned on posting this recipe, as I started off making Jessica‘s original recipe for Easy One Pot Tortilla Soup. As often happens while I’m following a recipe, I found myself making changes here and there… until I ended up with a thick & creamy soup that tasted like chicken enchiladas.
Let’s back up.
I used most of the ingredients Jessica called for in her recipe, but added in a seeded jalapeno chile pepper and a bit of ancho chile powder to heighten the heat. I cut out half of the chicken broth and defrosted only one chicken breast because I wanted to make just two servings.
Here’s where I really deviated from the recipe. I decided to slow-poach the whole chicken breast in the flavorful broth before shredding it pulled chicken-style. While the shredded chicken rested, I whipped out my immersion blender and went to work on the broth. The resulting soup was smooth, thick, and remarkably creamy given the fact that there was neither cream nor milk added. I stirred the shredded chicken into the soup, and let it sit off of the heat for a few hours as the flavors melded together.
Both John and I were more than content cozying up to steaming bowlful of this delicious soup, which is basically chicken enchiladas-in-a-bowl minus the tortillas. The slight spice from the seeded jalapeno and the ancho chile powder lent the perfect amount of heat, and the juicy shredded chicken added a nice texture to the otherwise velvety smooth soup.
A big THANK YOU to Jessica for providing me with the base recipe for a soup that I will definitely be making over and over again!
Creamy Chicken Enchilada Soup
- extra virgin olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeno chile pepper, seeded, minced
- 2 large garlic cloves, minced
- 1 tsp cumin
- 1/2 tsp ancho or chipotle chile powder
- 1/4 tsp cayenne pepper
- 1 boneless, skinless chicken breast
- 2 cups fat-free low-sodium chicken broth, increase or decrease liquid by 1/2 cup for a thinner or thicker soup, respectively
- 1 (4 oz) can fire-roasted green chiles
- 1/4 cup enchilada sauce
- Kosher salt and freshly ground black pepper, to taste
- 2% Greek yogurt (or sour cream)
- diced avocado
- shredded 50% reduced fat jalapeno cheddar cheese
- Heat a drizzle of oil in a medium pot over medium heat. Add in the onion, red bell pepper, and jalapeno, and cook, stirring frequently, until softened, about 3-5 minutes. Add garlic, cumin, chili powder, and cayenne to the pot, and cook, stirring, for about 1 minute.
- Pour in the chicken broth, green chiles, and enchilada sauce. Bring to a boil, then add in the chicken breast. Reduce heat to low and simmer for 1 hour, flipping the chicken halfway through to ensure even cooking.
- Remove the chicken from the broth, and place in a bowl. With two forks, shred chicken. Set aside.
- Using an immersion blender, regular blender, or food processor, blend the broth until smooth. Add the shredded chicken into the soup, and season to taste with salt and pepper.
- Allow the chicken to sit in the soup over low heat for about 20 minutes so that it can continue to absorb the flavors. You can also let the soup sit for a few hours off of the heat before reheating on the stove.
- Serve with accoutrements.
*As with most soups, this soup tastes even better when made in advance so that the flavors continue to meld together. I made this soup in the afternoon, then let it rest off the heat for a few hours before re-heating it on the stovetop.