Chicken Enchilada Soup

  • Yield: 6-8 servings


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