Chipotle chicken enchiladas soup is a delicious, easy to make soup! Because it’s made in one pot (or a slow cooker), it’s perfect for weeknight dinners, parties, and potlucks!
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Chipotle chicken enchiladas soup is part of a sponsored post for Collective Bias and its advertiser. As always, all thoughts and opinions are my own.
If you take a peek at my chili board on Pinterest, you’ll find a lot of spicy food. I’m not sure why, but many Mexican recipes focus on providing mouth burning heat. I don’t know about you, but I use spices and hot sauces to add flavor, not to burn taste buds.
This is especially true in the case of chipotle seasoning, because it’s easy to go overboard, ending with a dish that’s destroyed by “fire”. Seasoning food shouldn’t be about adding spicy heat, it should be about adding flavor! *end rant*
When I make spicy dishes like Habanero black bean soup, I intentionally avoid “dumping” hot sauce in. I’d rather add a few drops at a time and taste as I go. It’s easy to add more spice if I want to, but nearly impossible to remove heat from a dish that’s been over seasoned.
When I made this chipotle chicken enchiladas soup, I started off with just a few drops of the chipotle flavored Tabasco sauce.
Then, I tasted the dish after it had finished cooking and added a few more drops of sauce. This brought the dish to the smoky, spicy heat level I was looking for, without giving it the burn. I think the smoky, savory flavor of the chipotle sauce helped to bring this chicken enchiladas soup to a whole new level of flavor.
The hot sauce aisle of the grocery store isn’t where I spend much time, but Festival Foods has a bunch of hot sauces to choose from! I ended up buying 3 different flavors of the Tabasco hot sauce. I chose chipotle, Original Red flavor, and the Jalapeño flavor, too. Jalapeno will amp up the flavor of my baked eggs sausage breakfast strata perfectly!
Flour tortillas can be cut and baked, making them a perfect garnish to serve with the chipotle chicken soup.
They’re easy to make by following the directions written out in the photo below. Easy peasy!
Potluck dinners are popular in this part of Wisconsin, so I like to make dishes that are easy to transport. This soup is easy to transfer to a freezable container after it’s been cooked on the stove top. From there, it can be wrapped and frozen for future use, or transported warm, right to a potluck. I bought this transport bag last year, and I absolutely love it.
Are you hungry yet? Ready to pack this up and take it to your next holiday potluck?
Let’s get some of this chipotle chicken enchiladas soup into your life!
Chipotle Chicken Enchiladas Soup
Tender chicken, rice, and black beans are seasoned with a smoky chioptle seasoning, then ladled up and served in bowls. It's a perfect recipe for holiday parties and potluck dinners.
- 2 Tablespoons grapeseed, canola, or olive oil
- 1 medium red or yellow onion, diced
- 1 pound boneless, skinless chicken breast, cut into bite sized pieces
- 1 cup long grain rice, uncooked (I used organic brown rice)
- 16 ounces (2 liquid cups) chicken stock
- 14 ounces canned diced tomatoes
- 2 Tablespoons chopped green chiles
- 10 ounces red or green enchilada sauce
- 1 cup frozen corn kernels
- 1/4 teaspoon Tabasco Chipotle sauce (6-7 drops)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt (optional)
- 15 ounces canned organic black beans, drained and rinsed
- 1 cup Mexican blend cheese, shredded
Optional toppings: tortilla chips, shredded lettuce, diced tomatoes, diced green onions, sour cream
- Heat oil in a large skillet or pot over medium-high heat until it shimmers (about 1 minute). Add onion and chicken and cook for 6-7 minutes, until the onion softens and chicken is no longer pink, stirring occasionally.
- Add rice and stir. Cook for 2-3 minutes, stirring occasionally, until rice is starting to turn golden.
- Add chicken stock, tomatoes, chiles, enchilada sauce, corn, Tabasco, chili powder, and cumin. Stir to combine, then bring liquid to a boil.
- Reduce heat to medium and bring to a simmer; Cover the skillet and cook, stirring every few minutes to prevent rice from sticking. Let it cook until the rice has absorbed all of the liquid (about 20 minutes for white rice and 30 minutes for brown rice).
- Remove from the heat. Add the black beans and stir to combine. Top with cheese. Cover and let it rest for 5 minutes, or until cheese melts.
- Ladle into bowls and add optional toppings as desired.
Loosely adapted from The Wholesome Dish
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