Chicken Enchilada Soup

Yes we love all kinds of soups. This one was new one for us and it turned out great, with just the right amount of kick to wake the taste buds up from their winter siesta, so we had to write a blog for you! Cook it, share it, and hopefully enjoy it as much as we do.


1 Qt water

4 Chicken Thighs

1 Medium Onion, chopped

1 Stalk Celery, diced

1 Jalapeno, sliced

10 Crimini Mushrooms, sliced

2 Tbl Suave Agave

Pinch of salt (as always add more if you need it)

3 Tbl Gluten Free flour

3 Tbl Olive Oil

1 Can Green Chilis

1/2 cup corn (we used frozen)

1/2 cup Sour Cream

3 Tbl corn grits


  • 1

    Place chicken thighs and one quart of water in an appropriate sauce pan and bring to a boil. Cover and cook on low heat for 1 hour. Remove chicken from water, place on a plate to cool. Reserve cooking liquid.

  • 2

    Over medium heat, warm olive oil in a dutch oven. Add celery, onion, and jalapeno. Saute for a few minutes until softened. Add mushrooms, stir to combine. Season with Suave Agave and salt. 

  • 3

    Stir in flour, and mix well to combine. Add reserved cooking liquid, and return to a simmer, stirring frequently. While that heats up, shred the cooked and cooled chicken off the bone, and discard the skin. Add shredded chicken to the soup, followed by chilies and corn. Return to a simmer.

  • 4

    Whisk in corn grits, and allow to thicken up over low heat over the next 15 minutes. Remove from heat, whisk in sour cream. Adjust seasonings to your liking and enjoy!

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