Savor the Southwest: Somersizing Chicken Enchilada Soup

The aroma of simmering spices always transports me back to my grandmother’s kitchen. I remember standing on a wobbly stool, mesmerized as she coaxed incredible flavors from simple ingredients. Her signature dish, a hearty chicken soup brimming with Southwestern zest, was a family favorite, especially during chilly evenings. This Somersizing Chicken Enchilada Soup captures that same warmth and comforting spirit, making it a regular in my own kitchen, updated to fit modern healthy eating habits.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4-6
• Yield: 1 large pot of soup
• Dietary Type: Somersizing Level One (or Level Two with modifications)

Ingredients

• 1 walla walla onion, peeled (Vidalia or other sweet onion is fine)
• 4 garlic cloves, peeled (or 3 tsp minced jarred garlic)
• 1 (4 ounce) can diced green chilies
• 6 cups chicken broth (3 cans)
• 2 tablespoons olive oil
• 2 teaspoons red chili powder
• 2 teaspoons ground cumin
• 1 (4 ounce) can tomato paste (may freeze the rest for later use in zip loc bag, depending on taste)
• 1 lb rotisserie-cooked chicken, shredded (or 1lb thinly sliced chicken breast or 7-8 chicken tenders)
• 1 cup cheddar cheese, grated
• 1 lime
• Salt and pepper to taste
• 4 corn tortillas (Only for use if making a Level TWO meal, see below) (optional)

GARNISH

• Sour cream, full fat
• Cheddar cheese, shredded
• Scallion, chopped
• Tomatoes, diced

Equipment Needed

• Food processor
• Stock pot
• Hand-held blender (optional, for Level Two version)

Instructions

1. Begin by preparing your vegetables. Peel and roughly chop the walla walla onion and garlic cloves. Place the chopped onion, garlic cloves, and the can of diced green chilies into a food processor. Puree the ingredients together until you have a smooth paste. This forms the flavorful base of your soup.

2. In a large stock pot, heat the olive oil over medium heat. Add the pureed vegetable mixture to the pot, along with the chili powder, cumin, and tomato paste. Sauté, stirring constantly for about 1 minute. This step helps to bloom the spices, releasing their aromatic oils and intensifying their flavor. Be careful not to burn the tomato paste; constant stirring is key.

3. Pour the chicken broth into the pot and stir well to combine. Bring the mixture to a simmer, then reduce the heat and let it simmer for 15 minutes. Simmering allows the flavors to meld together, creating a richer and more complex soup. You can simmer it longer to further enhance the flavors, if desired.

4. If using chicken breast, add it to the simmering broth now. If you’re using shredded rotisserie chicken, wait until the last 15 minutes of simmering. Simmer the soup with the chicken for about 15 minutes, or until the chicken breast is cooked through. If using rotisserie chicken, simply add it in and heat through.

5. Remove the pot from the heat. Squeeze the juice of one lime into the soup. Season with salt and pepper to taste. A few dashes of Tabasco sauce can also add a welcome kick, if you like a bit of heat.

6. Just before serving, stir in a cup of cheddar cheese until it is completely melted and incorporated into the soup. This adds creaminess and richness to the overall flavor.

7. Ladle the soup into serving bowls. Garnish generously with full fat sour cream, shredded cheddar cheese, diced tomatoes, and chopped scallions.

FOR LEVEL TWO (Adding Tortillas):

1. After step 1 (pureeing the vegetables), add 4 broken up corn tortillas (toasted in oven for extra flavor) to the stock pot.

2. Simmer for an additional 10 minutes to soften the tortillas.

3. Puree the soup with a hand-held blender until smooth or desired consistency is reached.

4. Continue with step 2 and the rest of the recipe as instructed.

Expert Tips & Tricks

• For a smoky flavor, use smoked paprika instead of regular chili powder.
• If you don’t have a food processor, finely chop the onion and garlic and sauté them in the olive oil until softened before adding the other spices.
• To save time, use pre-shredded cheese.
• If the soup is too thick, add a little more chicken broth to reach your desired consistency.
• For an extra layer of flavor, toast the cumin seeds in a dry pan for a few minutes before grinding them.
• Don’t overcook the chicken breast, as it can become dry and tough.
• If you don’t have rotisserie chicken on hand, you can bake chicken breasts in the oven until cooked through and then shred them.

Serving & Storage Suggestions

This Chicken Enchilada Soup is best served hot, garnished generously with your favorite toppings. It’s a hearty and satisfying meal on its own, or you can pair it with a side salad or some crusty bread.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage, up to 2-3 months. To reheat, simply microwave or heat on the stovetop until warmed through. If frozen, thaw in the refrigerator overnight before reheating.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	15g	23%
Saturated Fat	8g	40%
Cholesterol	75mg	25%
Sodium	1200mg	50%
Total Carbohydrate	20g	7%
Dietary Fiber	5g	20%
Sugars	8g	N/A
Protein	30g	60%

Variations & Substitutions

• Vegetarian Option: Substitute the chicken broth with vegetable broth and omit the chicken. Add a can of black beans or pinto beans for added protein and fiber.
• Dairy-Free: Omit the cheddar cheese or substitute it with a dairy-free cheese alternative. Use a dairy-free sour cream for garnish.
• Spicier Soup: Add a pinch of cayenne pepper or a chopped jalapeno to the soup for extra heat.
• Creamier Soup: Stir in a dollop of Greek yogurt or a splash of heavy cream for a creamier texture (note this will affect Somersizing compliance).
• Different Protein: Instead of chicken, you could use shredded turkey or ground beef.
• More Vegetables: Feel free to add other vegetables to the soup, such as corn, bell peppers, or zucchini.
• Thickening without Tortillas: For Level One thickening, consider adding a tablespoon of almond flour for the last 15 minutes of simmering.

FAQs (Frequently Asked Questions):

Q: What makes this soup “Somersizing”?
A: It focuses on combining proteins and fats without high-glycemic carbohydrates, making it suitable for certain weight management approaches.

Q: Can I make this soup in a slow cooker?
A: Yes, you can. Sauté the vegetables and spices as directed, then transfer them to a slow cooker with the chicken broth and chicken. Cook on low for 6-8 hours or on high for 3-4 hours. Add the lime juice, salt, pepper, and cheese before serving.

Q: Can I use frozen chicken breast?
A: Yes, but make sure to thaw it completely before adding it to the soup.

Q: What if I don’t have all the garnishes on hand?
A: The garnishes are optional. You can use whatever you have available, or simply enjoy the soup without any garnishes.

Q: Can I double the recipe?
A: Yes, you can easily double or triple the recipe to feed a larger crowd. Just adjust the ingredient quantities accordingly. You may need to use a larger stock pot.

Final Thoughts

I hope you enjoy this hearty and flavorful Somersizing Chicken Enchilada Soup as much as I do! It’s a wonderful way to warm up on a chilly evening and enjoy a delicious and healthy meal. Feel free to experiment with different variations and substitutions to make it your own. And please, let me know what you think in the comments below! Happy cooking!