Chicken Enchilada Soup Recipe
The base of the soup is salsa verde, chicken broth and pumpkin puree. The pumpkin thickens it a bit and adds a touch of sweetness to counter balance the salsa verde. I used some of my own salsa verde that I made last summer and had frozen. You can get the recipe here or just buy a few jars. Make sure you use pumpkin puree and not pumpkin pie filling. Pumpkin puree has only pumpkin in it when you read the label.
Next you want to add in your corn, beans, garlic and chicken. I always have cut up chicken in the freezer. Laura also told me about this roasted sweet corn from Trader Joes. This is going to be a staple in my freezer this summer as it will be great in salsas too.
Lastly you can garnish it with shredded cheese, green onions, jalapeños, sour cream … whatever blows your hair back. So that’s it. You can have most of these ingredients in your freezer or pantry and you will have a delicious meal in minutes. So to recap: Base: chicken broth, pumpkin puree, salsa verde. Add in: corn, beans, chicken, garlic. Top with: cheese, green onions, sour cream, etc.
Tips and recipes for this dish:
Salsa Verde Recipe: If you grow tomatillos this summer you will get TONS of tomatillos and perhaps not know what to do with them. Here is a delicious and versatile recipe to make with them. You can use the salsa verde on it’s own with chips or make this soup or lastly this Chicken and Chickpea Chili. (Laura gave me this recipe too!) Best of all you can easily freeze it for use in the winter.
Chicken Bone Broth Recipe: Bone broth is very good for you. All you have to do is buy a chicken and throw it in the slow cooker. Once it’s done cooking, you can clean off the meat and put it in freezer bags for future dishes. Then you throw the bones back in the slow cooker along with some other ingredients and make chicken broth which you can freeze and use later.
Quick & Easy Chicken Enchilada Soup
Ingredients
- 3 cups green enchilada sauce salsa verde
- 4 cups chicken broth
- 1 can pumpkin puree
- 1 can black beans
- 1 cup frozen corn
- 1 teaspoon chopped garlic
- 2 cups cooked chicken chopped.
Instructions
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Add chicken broth, salsa verde and pumpkin to a pot and cook for about 4 minutes.
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Add in your corn, beans and garlic and cook for 5 more minutes.
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Add in your chopped chicken and cook another 5 minutes.
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Garnish with shredded cheese, green onions, sour cream, cilantro, jalapeños, whatever you like.
Brook
Thank you so much for this recipe! I LOVE enchilada soup and have been looking for a good LC recipe for it! I have been pinning recipes from your site all night! LOVE THEM!! Thank you for the time and effort you put in to share with us!
Denise
Thank you Brook for taking the time to comment. That made my day. Enjoy!
Kristen from The Road to Domestication
Ohhh…it’s almost time for lunch, and this looks AMAZING! Thanks so much for taking the time to link up with us over at the #HomeMattersParty – we hope to see you again on Friday! Feel free to bring a friend or two 🙂
Elizabeth
What a creative combination. I have never used pumpkin in my enchilada soup! Looks yummy! Thank you for sharing at Snikcerdoodle! Have a great week.
wildviolets@comcast.net
It was my stepdaughter’s idea and it really compliments the other ingredients.
The Falling Feather Farm
I love soup and can it eat it every day! I will try this one because it looks/sounds so yummy, Thanks for sharing it!
wildviolets@comcast.net
Thanks! Hope you like it!
Steph
Sounds great – can’t wait to give it a try!
Carlee
I love the idea of using pumpkin puree. I will have to try this!
wildviolets@comcast.net
It really gives it a creaminess and bit a sweetness….just a bit.
Jess
This sounds so delicious! I’ve pinned it!
Thanks for joining the Link Up this week!
Cindy @ Hun... What's for Dinner?
What a great simple soup! I love that you’ve added in some pumpkin puree! Please come share this recipe with us over at Simple Supper Tuesday 🙂
wildviolets@comcast.net
Thanks! I will.