Chicken Enchilada Soup

Who does not like a hot spicy soup on a cold winters day?  This one is not only comforting but also very easy to make.  If you have a slow-cooker even better, but it can be made just as easily on your stovetop.

You’ll need

  • 3 Tbsp olive oil
  • 1 white onion, chopped finely
  • 3 garlic cloves, minced
  • 2 tsp chipotle powder
  • 2 tsp cumin powder
  • 1 tsp dried oregano
  • 1 cup fresh coriander, roughly chopped (Save the balance for garnish)
  • Salt & pepper to taste
  • 3 cups chicken stock
  • 200ml tomato sauce
  • 1 x 425g can black beans, rinsed and drained
  • 1 x 425g can diced tomatoes
  • 1 x 285g can sweet corn
  • 2 skinless chicken breasts
  • For the topping
  • 1 cup grated cheddar cheese
  • ½ cup spring onions, thinly sliced
  • 1 large avocado sliced
  • Crème fraiche (optional)
  • Nacho chips (optional)


  1. In a large saucepan, heat the oil on medium heat and fry the onions and garlic until soft and transparent. Add the chipotle and cumin powder, stir through.
  2. Slowly add the chicken stock, tomato sauce, diced tomatoes, black beans and sweet corn.
  3. Remove from the heat and add ¼ cup fresh coriander and the dried oregano.
  4. Transfer everything to your slow cooker and add the 2 chicken breasts. Cook on low heat for 4 hours.
  5. If you are cooking on the stovetop, reduce the heat to medium-low, add the chicken breast, put the lid on and cook for 1-2 hours until the chicken is tender.
  6. Remove the chicken and shred using 2 forks. Return to pot or slow cooker. Season to taste.
  7. Serve in soup bowls and add your topping of cheese, the rest of the coriander, avocado, spring onions and a dollop of crème fraiche. For a bit of crunch you can also add a few nacho chips.

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