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Chicken Enchilada Soup

Chicken Enchilada Soup

  • 6 People

  • Time: 1 Hour

  • Difficulty: Medium

Suave Agave Shaker bottle
Suave Agave Shaker bottle
Suave Agave Refill pack
Suave Agave 1 lb. Bulk

Suave Agave

$4.99+
Regular price

Ingredients

  • 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

Bold, Cozy, and Packed with Southwest Flavor

This chicken enchilada soup brings everything you love about classic enchiladas into one rich, comforting bowl.

Loaded with shredded chicken, chilies, and corn, and finished with Suave Agave, it delivers that perfect balance of savory, slightly sweet, and just enough heat to keep things interesting.

Preparation:

  1. Place chicken thighs and 1 quart of water in a saucepan. Bring to a boil, then cover and cook on low heat for 1 hour. Remove chicken and set aside to cool, reserving the cooking liquid.
  2. In a Dutch oven over medium heat, warm olive oil. Add celery, onion, and jalapeño, and sauté until softened.
  3. Add mushrooms and stir to combine. Season with Suave Agave and salt.
  4. Stir in flour and cook briefly to combine. Slowly add the reserved cooking liquid, stirring frequently, and bring back to a simmer.
  5. Shred the cooled chicken, discarding the skin, and add it back to the pot along with chilies and corn. Simmer gently.
  6. Whisk in corn grits and allow the soup to thicken over low heat for about 15 minutes.
  7. Remove from heat and whisk in sour cream. Taste and adjust seasoning as needed.

Pro Tip:

Shred the chicken while it’s still slightly warm—it’ll come apart easier and stay more tender. Stir the grits in slowly to avoid clumping and get a smooth, thick texture.

Make It Your Own:

  • Use rotisserie chicken to save time
  • Add black beans for extra heartiness
  • Kick up the heat with extra jalapeño or hot sauce
  • Top with shredded cheese, cilantro, or tortilla strips

What To Serve It With:

Serve with warm tortillas, tortilla chips, or a simple side salad. This soup is hearty enough to stand alone but pairs perfectly with something fresh on the side.

 

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