Chicken Enchilada Soup

As we say goodbye to the last bit of cool weather here in Phoenix, this light but hearty soup is a very good send off to winter. This time of year a stew might be too much but this soup is broth based and feels light and fresh but still has a little kick to heat it up. All the great flavors of chicken enchiladas without the massive calories or labor. Just dump it all in the crock pot and enjoy.

mexican chicken soup

chicken enchilada soup


1 roasted chicken, rotisserie is fine, skinned and shredded

1 can gluten free enchilada sauce, heat level of your preference

16 ounces fire roasted tomatoes

6 ounces fire roasted green chilies

32 ounces hominy, rinsed

zest and juice of 2 juicy limes

1 jalepeno, whole, to be removed before serving

2 teaspoons dried oregano

salt and pepper to taste

chicken stock or water to an inch below rim of crockpot

fresh cilantro, optional

1/2 cup shredded monterey jack cheese, optional


Place all ingredients, minus cilantro, into crockpot. Set to low and cook for two hours or until all ingredients are hot.

Top with fresh cilantro and a sprinkling of jack cheese if desired.


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