Chicken Enchilada Soup


Serves 8


  • 3 pounds boneless skinless Smart Chicken thighs, diced

  • 1½ tablespoons canola oil

  • 1 onion, diced

  • 1 jalapeño, diced

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 6 cloves garlic, sliced

  • 1 tablespoon dried oregano

  • 1 tablespoon ground cumin

  • 1 tablespoon paprika

  • 1 (14.5-ounce) can fire-roasted tomatoes

  • 64 ounces chicken stock

  • 2 cups half and half

  • 3 tablespoons cornstarch

  • 8 ounces Mexican blend shredded cheese

  • Kosher salt and freshly cracked black pepper, to taste

  • Sour cream, for serving (optional)

  • Cilantro, for serving (optional)


To a large soup pot over high heat, add the oil. Sear the chicken thighs, season with salt and pepper, and sauté for ten minutes. Add the onion, jalapeño, bell peppers, and garlic. Sauté for another 5 minutes. The chicken should be golden brown and the vegetables should start to soften and lightly caramelize.

Add the tomatoes, stock, and spices. Simmer for 30 minutes. Add the half and half to the soup. In a small mixing bowl, mix the cornstarch with ¼ cup of the soup and pour mixture back into the pot. Allow to simmer and thicken. Add the cheese and season with salt and pepper to taste. Serve with sour cream and cilantro, if desired.