Chicken Enchilada Soup
This recipe is a favorite because it has layers of smokey, meaty flavor and is super simple to put together. This is a perfect recipe for a rotisserie or whole roasted chicken as well as all those turkey leftovers from the holidays. We used fresh chiles instead of dried to give this soup a beautiful, fresh color and used the bacon, Cumin and Bourbon Barrel Smoked Pepper for smokey flavor and Coriander for a bright balance.
If you are using a precooked chicken or turkey that may have been brined or has added salt, then omit any extra salt as we did. A taste test before serving will let you know if any additional salt is needed. We also used a mix of white and dark meat, but if you prefer one over the other, it's an easy substitution.
- 2 slices smoked bacon, chopped
- 1 medium onion
- 2 Anaheim chiles, seeded and chopped
- 1 poblano pepper, seeded and chopped
- 1 jalapeno, seeded and chopped
- 1/2 teaspoon Coriander Seed Powder
- 1/2 teaspoon Ground Cumin
- 2 cups low salt / low fat chicken stock
- 16 oz cooked chicken, skin removed and chopped
- 1 Tablespoon Manzanillo Mexican Seasoning
- 1 cup water
- 2 cups frozen, fresh or canned corn
- 1 Tablespoon unsalted butter
- 1 cup milk
- 1 Tablespoon Masa Harina, corn meal or flour
- Fresh Cilantro, chopped
- Sour Cream for garnish
- Bourbon Barrel Smoked Pepper
- tortilla chips or strips for garnish
- In a large dutch oven, brown bacon on medium high heat until crisp.
- Remove bacon from the fat and set aside
- Add onions and cook 3-4 minutes until they start to soften
- Add chiles, poblano, jalapeno, Coriander Seed Powder and Ground Cumin
- Continue to cook another 4-5 minutes
- Add chicken stock, chicken, corn and Manzanillo Seasoning
- Reduce heat to low, cover and cook 20-30 minutes, adding the additional water if necessary for soup consistency
- Add the butter and milk, stir to combine
- Remove 1 cup of the soup and whisk in the Masa Harina (corn meal or flour) and return to the soup.
- Add cilantro and the cooked bacon. Cook an additional 5 minutes to heat through and thicken slightly.
- Garnish with sour cream Bourbon Barrel Smoked Pepper and tortilla strips - serve warm
- Serve hot.
Nutritional Information (per serving):
Protein 24.4 g
Carbs 31.3 g
Fat 15.7 g
Sat Fat 6.0 g
Trans Fat 0.0 g
Fiber 2.4 g
Sodium 668.3 mg
Sugars 8.0 g