Chicken Enchilada Soup

  • Yield 6-8 servings


1 medium Whole Chicken
1 large onion
3 stalks celery
2 medium carrots
2 cups water
2 cups chicken broth
1 box Zattarain's Black Bean and Rice
1 can diced tomatoes
1 can Enchilada Sauce
1 cup frozen corn
1 cup shredded cheddar cheese
1 medium sauted onion
1/2-1 medium sauted red pepper


Cooked Shredded Chicken: In a roasting pan with lid, put whole chicken, celery, carrots,  1 onion, 2c. water and 2c. chicken broth.  Roast at 350 for 1 1/2 – 2 hours until chicken falls off the bone.  Debone the chicken and drain broth reserving the liquid to use in the soup.

Saute  other onion and red pepper in 2 T olive oil until translucent.

In a large soup pot, add  3 -4 cups of the broth from cooking the chicken,  the shredded chicken, diced tomatoes, enchilada sauce, frozen corn, cheddar cheese, sauted onion and peppers, 1 box Zattarain's Black Bean and Rice.

Simmer on low for 1/2 – 1 hour stirring occassionally.

Garnish with green onions, sour cream, and tortilla chips if desired.



Get every new post delivered to your Inbox.

Join 254 other followers