Enchilada Soup

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Enchilada Soup

Serves 4  | Prep Time: 15 minutes | Cook Time: 30 minutes

A gluten, grain and dairy free version of a classic dish. Adapted and inspired from Alex Snodgrass.


Chef Tips

For some added crunch and enjoyment grab some crunchy spiced chickpeas from the snack section of your grocery. Add some of these to the soup is amazing!

For the spice mixture:

  • 1 teaspoon + 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper

For the soup:

  • 2 tbsp extra virgin olive oil
  • 1 cup yellow onion finely diced
  • 1 diced red bell pepper
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 2 tbsp arrowroot flour
  • 2 tbsp tomato paste
  • 4 cups low-sodium chicken broth (I like Kettle and Fire)
  • 1 14.50z can fire roasted diced tomatoes undrained
  • 1 4oz can diced mild green chiles undrained
  • 3 cups cooked shredded chicken (I used 1 Rotisserie chicken)

To serve:

  • 4 radishes thinly sliced and cut into matchsticks
  • 1 cup iceberg lettuce thinly sliced
  • Fresh cilantro chopped
  • 1 lime cut into wedges


Step 1 (for the spice mixture)

In a small bowl, combine all of the spice mixture and set aside.

Step 2 (for the soup)

Heat a dutch oven or large pot over medium heat with olive oil. Add the yellow onion, red bell pepper and green bell pepper. Sauté, stirring until the vegetables are tender, about 5 minutes. While sautéing, season the vegetables with salt and pepper.

Once the veggies are tender, melt the ghee. Sprinkle in the arrowroot flour and stir until well combined.

Add the spice mixture and the tomato paste and stir to combine. It’s going to look like a little bit messy/clumpy, but just bare with me.

While stirring, slowly pour in chicken broth, using a spoon to scrape up the brown bits on the bottom of the pot.

Add the diced tomatoes and green chiles. Stir to combine and increase heat to bring to a boil.

Once boiling, reduce heat and stir in the shredded chicken. Cook, simmering and uncovered, for 10 minutes, stirring occasionally.

Remove from heat, taste and add more salt, if desired.

Step 4

Ladle soup into bowls and top with the desired amount of radishes, iceberg lettuce, cilantro, and serve with lime wedges.

Serve and enjoy!