Chicken Enchilada Soup

Hellooooo, January mouths. We’re slurping big time today.

It’s chicken enchilada soup season, and this one’s a banger. It’s simple and comforting and spicy and you’ll flip right out over it.

We’re going to season and sear some chicken breasts with a packet of taco seasoning. After you’ve seared the chicken, let it rest, then shred with two forks or your hands. You know this drill. Regular weeknight shredding. (We’re starting a band called Regular Weeknight Shredding.)

Back to the pot we’ll add diced onion and a little bit of garlic. Then the stock and enchilada sauce. A can of hominy. It’s all so easy, I can’t even deal with it.

Lime juice and salt to taste, a bit of cilantro for oomph and holy eaters. It is super super good.

What I love about it is the depth. The canned enchilada sauce adds such a richness to it, and you did nothing. Of course if you want to make your own sauce, you fly. But this here soup is shortcut city to soup heaven on a Tuesday.

I mean Thursday.

What day is it? Have I brushed my teeth? What happened to my hair?

Listen, you could even toast up tortilla strips, or violently toss a bunch of chips right on top. No one is stopping you. Add cheese, sour cream, avocado, red onion – make it unhinged, pigeon.

You are going to want to crawl in right now. That hominy adds a toasted quality to the whole mess and – I mentioned how it easy it is to make, right?

It’s so easy. Very easy. Easy easy easy.

I did mention it, right?

Hmmmm mmmmm.

Chicken Enchilada Soup

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Ingredients

• 3 chicken breasts
• 1 oz packet taco seasoning
• 28 oz can red enchilada sauce
• 15.5 oz can hominy (white or yellow, you pick)
• 3 cups chicken stock
• 1 lime
• A handful of cilantro
• 1 small red onion, diced
• 3 garlic cloves, minced
• 1/2 cup cilantro, plus more for garnish
• Avocado and cheddar, for garnish

Instructions

1. Season the chicken all over with the taco seasoning. Bring 2 Tbs. olive oil to a medium high heat in a large soup pot. Add the chicken and sear for five minutes. Flip and sear four more minutes. Remove from the pan and set aside to cool.
2. To the pot, add the diced onion, along with a splash to stock to loosen any browned bits. Season with salt and let it sauté about five minutes. Add the minced garlic and let it bloom for 30 seconds. Add the hominy and stir to coat. Add the can of enchilada sauce, along with the rest of the chicken stock. Bring to a simmer while you shred the chicken.
3. Add the chicken to the pot and let it simmer just a few minutes, while all the flavors marry. Taste it. Salt? Lime? Add the cilantro as well. Just add it all in.
4. Ladle into soup bowls and garnish with shredded cheese, avocado, extra cilantro and a squirt of lime! Chips are a good idea, too.
5. Serves six.

7.8.1.2

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https://bevcooks.com/2026/01/chicken-enchilada-soup/

Add chips! I forgot to stick them in my photo. 🙂