CHICKEN ENCHILADA SOUP

Serves: 4
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Total Time30 mins

Ingredients

For the Spice Mixture:

  • 1 tbsp + 1 tsp chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. sweet paprika
  • 1 tsp garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp cayenne pepper

For the Soup:

  • 1 cup yellow onion finely diced
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp ghee
  • 2 tbsp arrowroot flour
  • 2 tbsp tomato paste
  • 4 cups low-sodium chicken broth
  • 1 14.50z can fire roasted diced tomatoes undrained
  • 1 4oz can diced mild green chiles undrained
  • 3 cups cooked shredded chicken (I use Rotisserie)

For Serving:

  • 4 radishes thinly sliced and cut into matchsticks
  • 1 cup iceberg lettuce thinly sliced
  • 2 tbsp fresh cilantro chopped
  • 1 lime cut into wedge

Instructions

  • In a small bowl, combine all of the spice mixture and set aside.
  • Heat a dutch oven or large pot over medium heat with olive oil. Add the yellow onion, red bell pepper and green bell pepper. Saute, stirring until the vegetables are tender, about 5 minutes. While sautéing, season the vegetables with salt and pepper.
  • Once the veggies are tender, melt the ghee. Sprinkle in the arrowroot flour and stir until well combined.
  • Add the spice mixture and the tomato paste and stir to combine. It's going to look like a sticky mess, but just bare with me.
  • While stirring, slowly pour in chicken broth, using a spoon to scrape up the brown bits on the bottom of the pot.
  • Add the diced tomatoes and green chiles. Stir to combine and increase heat to bring to a boil.
  • Once boiling, reduce heat and stir in the shredded chicken. Cook, simmering and uncovered, for 10 minutes, stirring occasionally.
  • Remove from heat, taste and add more salt, if desired.
  • Ladle soup into bowls and top with the radishes, iceberg lettuce, cilantro, and serve with lime wedges.
  • Serve and enjoy!