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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! 

     

    Ingredients: 

    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) 

     

    Instructions:

    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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