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Enchilada Soup

Enchilada Soup

I made this soup wanting something hearty, but dairy-free, and mexican flavors are one of my favorite kind of meals! This is a new family favorite! And of course super easy. I would even think this would work fine in the Instapot to cook the meat and soup ingredients all at the same time.


  • 2 chicken breast (cooked in crock pot and shredded)
  • 2 cups frozen chopped onion
  • 4 garlic cloves


  • 3 tsp cumin
  • 2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp smoked paprika (or sub for regular)
  • 1-1.5 tsp salt (to taste)
  • Black pepper


  • 32 oz chicken stock
  • 14 oz lite coconut milk
  • 15 oz can fire roasted diced tomatoes drained
  • 10 oz can mild rotel tomatoes, with juice
  • 15 oz can fire roasted corn drained
  • 15 oz can black beans, drained and rinsed
  • 4 oz can chopped green chilis


  1. Sauté onions and garlic until translucent.
  2. Shred chicken and add to the pot.
  3. Then just pile everything else in the pot, stir and simmer for about 10 minutes!

I ended up dividing the batch in half. Half I kept as-is for me, dairy free. The other half I added 1/2 block of Greek yogurt cream cheese for my husband! He then put more shredded cheese on his 🤣. BUT mine was very delicious and I see this staying in our rotation through the cold months! Enjoy!