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    Chicken Enchilada Soup

    This soup holds an ench-LOTTA flavor! We used our Red Enchilada pouch and chicken broth to create the most delicious Soup! Don't skip the toppings as these take the soup from delicious to PERFECTION! 



    1 onion chopped

    4 tbsp of tomato paste 

    1 pouch of our Red enchilada sauce

    2 cups of Chicken broth 

    1 can of corn ( 15.5 oz) 

    1 can of beans (15.5 oz)

    2 chicken breast shredded 

    Salt and pepper to taste 

    For Serving: 

    Chopped Cilantro

    Sliced avocado

    Sour cream 

    *Tortilla Strips (read the bottom to learn how to make your own) 



    1- Heat olive oil in a large soup pot over medium heat. Add the onions and sauté for 5 minutes.

    2- Add the tomato paste and continue cooking for another minute.

    3- Add the Red enchilada pouch followed by 2 cups of chicken broth. 

    3- Bring the soup to a gentle boil and proceed to add the corn, beans, and shredded chicken.

    4- Reduce heat to low, taste and add any salt and pepper needed. Let the soup simmer for 5 min then serve.  

    5- Top with Tortilla strips, fresh cilantro, avocado, and sour cream! 


    * Want to make your own tortilla strips? Cut your CORN tortillas into strips (1 tortilla makes 12 strips) Heat at medium heat some frying oil in a pan. Add your sliced tortillas and fry for about a minute (reference picture for color). transfer to a plate lined with paper towels. Add some salt on top and listo! Perfect crunch! 


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