This chicken enchilada soup recipe came about after I had made enchiladas and had half a can of sauce left. The next day my hubby asked for “chicken soup that was a little spicy”. Usually I add a can of Rotel when he asks for that. I didn’t have any on hand so I tried the enchilada sauce. Delicious!
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Chicken Enchilada Soup with Rice
- olive oil
- 1 onion, chopped
- 4-5 stalks celery, sliced
- 1-2 carrots, chopped
- 2 cloves garlic, chopped
- 1 quart chicken broth
- 1/2 can enchilada sauce
- 2 chicken breasts
- 1 cup rice
- 1 tomato, chopped
Saute the onion and celery in olive oil until soft. Add garlic and saute just a few minutes longer. Add carrots, chicken broth, enchilada sauce, and broth. Bring to a boil, turn down heat, and simmer for about 20 minutes or until chicken is cooked through. Remove chicken. Add rice and simmer for another 20 minutes. Shred chicken and return to pot. Add tomato a few minutes before taking off the heat.
If you’re looking for more soup recipes, you might also like these:
- Meatball Minestrone Recipe
- Roasted Tomato Basil Soup Recipe, Cooking Classy
- Roasted Butternut Squash and Bacon Soup Recipe
- Roasted Broccoli Soup Recipe, Good Housekeeping
- Turkey Taco Soup Recipe
Leave a comment and let me know what soup is your family’s favorite.
‘Til the next project,
Ann @ Duct Tape and Denim