Enchilada Soup
Enchilada Soup
A different way to bring the cosiness of enchiladas to your home is with this recipe for Enchilada Soup. To prepare this recipe at home all you have to do is combine vegetables, shredded chicken, and Gran Luchito Cantina Beans with Gran Luchito Chipotle Paste and passata, then add a bit of cream and stock. We guarantee that you'll love this hearty soup and you'll be making it again and again.
Tips and tricks:
- Use leftover rotisserie chicken or precooked ready-to-eat chicken breasts to save time when you prepare this chicken enchilada soup at home.
- For a thicker version of this enchilada chicken soup use creme fraiche or full-fat cream.
- For a green enchilada soup, simply substitute the Chipotle Chipotle Paste with Gran Luchito Tomatillo Enchilada Sauce.
- You can crumble some of our Gran Luchito Lightly Salted Tortilla Chips on top when you serve it, for a bit of added crunch.
Serves 4
Prep 15MINS
Cook 30MINS
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 white onion, diced
- 1 garlic clove, minced
- 1 tbsp Gran Luchito Chipotle Paste
- 1 medium size potato, peeled and diced
- 1 carrot, peeled and diced
- 1 red pepper, diced
- 400 g passata
- 500ml / 2 cups chicken stock
- 1 sachet Gran Luchito Cantina Beans
- 2 chicken breasts, cooked and shredded
- 100ml / 1/2 cup single cream
- Handful of parsley, leaves finely chopped
To Serve:
- 60g / 2oz creme fraiche
- 50g / 1.7oz grated cheese
KCAL:
99
FAT:
3.5g
Saturates:
1.7g
Carbs:
9.1g
Sugars:
4.1g
Fibre:
1.5g
Protein:
8.6g
Salt:
0.55g
Nutrition: PER SERVING
Method
- In a heavy-based saucepan, heat the olive oil over medium heat. Once it’s hot enough, add the onion and garlic, then stir and let it cook until it softens. Add the Chipotle Paste, potatoes, carrots, and peppers. Stir and fry them lightly for a couple of minutes.
- Pour the passata into the pan, add the chicken stock, and the Cantina Beans (drained), bring to a boil, and add the shredded chicken. Season with a pinch of salt and freshly ground black pepper. Simmer at a lower temperature for 15 minutes or until the vegetables are cooked through.
- Finally, pour in the single cream and the parsley, stir and simmer for 5 more minutes. Remove from the heat, and taste, then adjust the seasoning if necessary. Serve warm and garnish with a spoonful of creme fraiche and a handful of grated cheese scattered on top.
What you’ll need
Goes well with...
FAQ'S
What is chicken enchilada soup?
Onions, peppers, and garlic in olive oil/butter until softened. Add seasonings, Gran Luchito chipotle paste, diced tomatoes, Gran Luchito black cantina beans, parsley, peppers, carrots, chicken broth, and chicken.
Is chicken enchilada soup healthy?
It's a really nourishing, nutritious and filling soup. It's on the lower-carb side, with high protein, and is very healthy, yes.
What other ingredients can you put in an enchilada soup?
You can make it with any meat you like, beef or carnitas for instance with beans and sweetcorn. Shredded pork shoulder would go really nicely with our green enchilada sauce.
Enchilada Soup
A different way to bring the cosiness of enchiladas to your home is with this recipe for Enchilada Soup. To prepare this recipe at home all you have to do is combine vegetables, shredded chicken, and Gran Luchito Cantina Beans with Gran Luchito Chipotle Paste and passata, then add a bit of cream and stock. We guarantee that you'll love this hearty soup and you'll be making it again and again.
Tips and tricks:
- Use leftover rotisserie chicken or precooked ready-to-eat chicken breasts to save time when you prepare this chicken enchilada soup at home.
- For a thicker version of this enchilada chicken soup use creme fraiche or full-fat cream.
- For a green enchilada soup, simply substitute the Chipotle Chipotle Paste with Gran Luchito Tomatillo Enchilada Sauce.
- You can crumble some of our Gran Luchito Lightly Salted Tortilla Chips on top when you serve it, for a bit of added crunch.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 white onion, diced
- 1 garlic clove, minced
- 1 tbsp Gran Luchito Chipotle Paste
- 1 medium size potato, peeled and diced
- 1 carrot, peeled and diced
- 1 red pepper, diced
- 400 g passata
- 500ml / 2 cups chicken stock
- 1 sachet Gran Luchito Cantina Beans
- 2 chicken breasts, cooked and shredded
- 100ml / 1/2 cup single cream
- Handful of parsley, leaves finely chopped
To Serve:
- 60g / 2oz creme fraiche
- 50g / 1.7oz grated cheese
How to make it
- In a heavy-based saucepan, heat the olive oil over medium heat. Once it’s hot enough, add the onion and garlic, then stir and let it cook until it softens. Add the Chipotle Paste, potatoes, carrots, and peppers. Stir and fry them lightly for a couple of minutes.
- Pour the passata into the pan, add the chicken stock, and the Cantina Beans (drained), bring to a boil, and add the shredded chicken. Season with a pinch of salt and freshly ground black pepper. Simmer at a lower temperature for 15 minutes or until the vegetables are cooked through.
- Finally, pour in the single cream and the parsley, stir and simmer for 5 more minutes. Remove from the heat, and taste, then adjust the seasoning if necessary. Serve warm and garnish with a spoonful of creme fraiche and a handful of grated cheese scattered on top.
What you’ll need
- Chipotle Paste https://gran.luchito.com/our-products/chipotle-paste/
- Cantina Beans https://gran.luchito.com/our-products/cantina-beans/
© 2012 - 2026 All Rights Reserved. Gran Luchito is a trading name of The Heirloom Sauce Company Ltd
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