There’s something undeniably comforting about a warm bowl of soup, especially when it’s packed with flavor and goodness. Our gluten-free Chicken Enchilada Soup is a delightful twist on the classic enchilada, providing all the rich, spicy flavors you love in a cozy, hearty soup. Perfect for chilly evenings or when you need a quick dinner solution, this recipe is sure to become a family favorite.
Chicken Enchilada Soup
Ingredients
- 1 Tbs vegetable oil
- 1 medium medium onion finely diced
- 1 medium stalk celery finely diced
- 3 (12.5 oz) cans chicken drained
- 2 (15 oz) cans tomato sauce
- 1 (10 oz) can Original Rotel
- 1 (15 oz) can pinto beans drained
- 1 (15 oz) can black beans drained and rinsed
- 1 cup water
- 1 1 oz package gluten-free taco seasoning
- 1 1 oz package ranch dressing mix
- salt and pepper to taste
- Sour cream, shredded cheese, corn chips, cilantro for garnish
Instructions
- In a microwave safe bowl, add the vegetable oil, onion and celery. Cook until the onions are translucent about 8 minutes. Stirring occasionally about every 1-2 minutes of cook time.
- In a Dutch oven combine the chicken, Rotel, tomato sauce, black beans, pinto beans, taco seasoning, water, and vegetables. Stir until incorporated.
- Heat until bubbling and add the ranch powder. Stir until mixed thoroughly.
- Reduce heat and simmer for 30 minutes. Salt and pepper to taste.
- Garnish with sour cream, shredded cheese, corn chips, and cilantro.
- Serve.
Notes
Tag me on Instagram @rosethicketfarms and use hashtag #rosethicketfarms
Embrace the cozy comfort of homemade soup with our gluten-free Chicken Enchilada Soup. It’s a wonderful reminder that delicious food can be both simple and satisfying. Share this recipe with friends and family, and spread the joy of good food made with love. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for another delicious recipe, check out my Italian Lentil Soup recipe here.
