Easy Chicken Enchilada Soup



– 1 Tbsp. Olive oil – 1 large yellow onion, diced (about 1 cup) – 2 bell peppers, any color, diced (about 2 cups) – 1 Tbsp. minced garlic (about 3 cloves) – 1 (32 oz.) carton, low-sodium chicken broth – 1 (10 oz.) can, red enchilada sauce – 1 (14.5 oz) can, diced tomatoes – 1 (4.5 oz) can, diced green chilis, mild – 12 oz. cooked, shredded chicken, about 2 1/2 cups (rotisserie chicken works well) – 1 tsp. chili powder – 1 tsp. garlic salt – 1/2 tsp. ground black pepper – juice of 1 medium lime, about 2 Tbsp.


Step 1

To a large stock pot or Dutch oven, add the olive oil and heat over medium-high heat for 1-2 minutes. Add the diced peppers and onions and sauté for 5-7 minutes, stirring often, until onions are mostly translucent. Add the minced garlic and sauté for 2 more minutes.

Step 2

To the pepper mixture, add the chicken broth, enchilada sauce, chilis, diced tomatoes, chicken and spices. Stir to incorporate and heat over medium heat until the mixture comes to a boil. Once at a boil, reduce heat to low and simmer, uncovered, for 10 minutes.

Step 3

Remove from heat, and stir in the lime juice.

Step 4

Let soup cool for 5 minute before ladling into bowls. Top with your favorite enchilada toppings, like avocados, cilantro, Mexican blend cheese and/or sour cream.