Why I Love This Recipe

This is the kind of meal I make when I’m craving something cozy, hearty, and full of flavor without spending hours in the kitchen. The shredded chicken, beans, peppers, green chilies, and enchilada sauce come together to create the most flavorful base, and the toppings are what really make it feel complete. A little cheddar, creamy avocado, fresh cilantro, and crunchy tortilla chips take this soup to the next level. It’s the perfect easy dinner for a busy night when you want something warm, satisfying, and packed with protein.

Enjoying The Leftovers

This chicken tortilla-less soup is one of those recipes that tastes even better the next day. Store leftovers in an airtight container and reheat whenever you need a quick, cozy meal throughout the week.

Storing:

Store the soup in an airtight container in the refrigerator for up to 3-4 days. Keep toppings like shredded cheddar, avocado, cilantro, and tortilla chips separate until ready to serve to maintain their freshness and texture.

Reheating:

To reheat, warm the soup in a pot over medium heat for 5–7 minutes, stirring occasionally, or microwave in 1–2 minute intervals until heated through. Once warmed, top with fresh cheese, avocado, cilantro, and a handful of tortilla chips just before serving.

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Chicken Tortilla-Less Soup

This Chicken Enchilada Soup is a hearty, comforting bowl made with shredded chicken, beans, peppers, and onions in a zesty enchilada broth. Finished with avocado, cheese, cilantro, and tortilla chips, it’s a cozy, flavor-packed meal perfect for any night.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
US M
Servings 6

Ingredients

  • 1 1/2 lbs chicken rotisserie
  • 1 yellow onion, finely diced
  • 1 red bell pepper, finely diced
  • 4 jalapeños, finely diced
  • 1 tbsp minced garlic
  • 1 tbsp avocado oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 tsp cumin
  • 15 oz can of kidney beans
  • 3 cups enchilada sauce
  • 3 cups chicken stock
  • 1 can diced green chilies
  • 1 lime
  • Cheddar cheese
  • avocados
  • cilantro
  • organic tortilla chips
US – M

Instructions

  • Add 1 tablespoon of avocado oil to the pot on medium high heat. Once hot, add the minced garlic and let it sauté for about 1 to 2 minutes, until fragrant.
  • Add the diced onion and peppers and saute for a few minutes, until soft.
  • Next, add the cumin, salt, and pepper, and mix well.
  • Finally, add the kidney beans, enchilada sauce, chicken stock, green chilies, juice of 1 lime, and shredded chicken.
  • Cover and simmer for 15 to 20 minutes; the longer the simmer, the better the flavor.
  • Top with freshly grated cheddar cheese, avocado, cilantro, and some tortilla chips. Enjoy!!

Equipment

large pot
cutting board
measuring cups

Nutrition Per Serving

Calories: 541kcal | Carbohydrates: 38g | Protein: 33g | Fat: 30g | Fiber: 11g