Red Chile Chicken Enchilada Soup

Roadrunner Chile Company Red Chile Chicken Enchilada Soup recipe

Red Chile Chicken Enchilada Soup

Made with red chile from New Mexico, this spicy chicken enchilada soup is full of flavor and hearty enough to serve as a meal.

Red Chile Chicken Enchilada Soup
 
Prep time
Cook time
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Made with red chile from New Mexico, this spicy chicken enchilada soup is full of flavor! Serve with crushed tortilla chips, shredded cheese, and sour cream.
Recipe type: soup
Cuisine: southwestern
Serves: 8
Ingredients
  • 2 cups boneless skinless chicken breast, cubed
  • 1 tbsp vegetable oil
  • ½ cup diced onion
  • 2 garlic cloves, minced
  • ½ diced green bell pepper
  • 4 cups low sodium chicken broth
  • 4 cups Roadrunner Chile Company Gourmet Red Chile Cooking Sauce
  • 1 tsp salt
  • 6 corn tortillas cut into small pieces
  • 1 15-oz can whole kernel corn, drained
  • 1 27-oz can pinto beans, drained
  • 2 cups shredded sharp Cheddar cheese
Instructions
  1. In a large pot over medium heat, cook the chicken cubes in the oil until done. Remove to a platter.
  2. Add the onions, bell pepper, and garlic (add more oil if necessary) and cook until onions are translucent.
  3. Add all the remaining ingredients EXCEPT the chicken and cheese and bring to a boil. Lower heat, cover, and simmer 30 to 40 minutes.
  4. Add the chicken and cheese. Stir until the cheese has melted and incorporated into the soup.
  5. Serve with crushed tortilla chips, shredded cheese, and a dollop of sour cream. Serves 8. Preparation time: 60 minutes.