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Grilled Chicken Enchilada Soup
Yield: 4
Darrell Wiggins
@countryboycookingcompany_
00:15
Prep
02:00
Cook
02:15
Total Time
Ingredients & Directions
Directions
Chicken Enchilada Soup
3-4
Springer Mountain Farms Boneless Skinless Chicken Thighs
chicken rub or a mixture of salt, pepper, garlic powder & paprika
2 tablespoons
butter
1 tablespoon
olive oil
1 medium
onion, diced
3-4 cloves
garlic, minced
1
jalapeno, finely diced, optional
1/2 teaspoon
chili powder
1/2 teaspoon
mustard powder
1/2 teaspoon
garlic powder
1/2 teaspoon
onion powder
1/4 teaspoon
cumin
1/8 teaspoon
cinnamon
1 pinch
cayenne pepper
4 cups
chicken broth
10-15 oz
red enchilada sauce
10 oz
fresh peeled or canned diced tomatoes
1 can
black beans, rinsed and drained
15 oz can
yellow corn
4 oz
cream cheese
1 cup
cheddar cheese, shredded
1/2-3/4 cup
pepper jack cheese, shredded
tortilla strips, optional for serving
fried jalapeno slices, optional for serving
fresh cilantro, chopped
- Season chicken thighs with your favorite chicken rub or a mixture of salt, pepper, garlic powder and paprika.
- Grill the chicken thighs over medium high heat until the thighs reach an internal temperature between 170°F-180°F. (Have a indirect heat zone set up on the grill to keep the thighs from burning, but some char of the chicken is good for the soup flavor.)
- When chicken reaches the proper temperature, remove from grill and allow to rest until cool enough to dice into small, bite sized cubes; set aside until ready to add to soup.
- In a large Dutch oven, melt butter and olive oil to pan and sauté the diced onions for about 3-4 minutes or until translucent.
- Add the garlic and jalapenos if using, and cook for about 1 minute.
- Add the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon and cayenne pepper and cook for 1 minute with the sauteed vegetables.
- Add the chicken broth and enchilada sauce and stir to combine.
- Stir in tomatoes, beans, corn and the cooked, chopped chicken to the broth.
- Bring to a low boil and cook for about 8-10 minutes or until the beans have softened to your desired tenderness.
- Reduce the heat and stir in cream cheese and shredded cheddar cheese, mixing until fully combined.
Darrell recommends serving the soup with fried tortilla strips (make your own or use store bought), shredded pepper jack cheese, fried jalapeno slices and a little chopped, fresh cilantro for added color and flavor.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Grilled Chicken Enchilada Soup
Darrell Wiggins
@countryboycookingcompany_
Yield: 4
00:15
Prep
02:00
Cook
02:15 Total Time
Ingredients
Directions
Chicken Enchilada Soup
3-4
Springer Mountain Farms Boneless Skinless Chicken Thighs
chicken rub or a mixture of salt, pepper, garlic powder & paprika
2 tablespoons
butter
1 tablespoon
olive oil
1 medium
onion, diced
3-4 cloves
garlic, minced
1
jalapeno, finely diced, optional
1/2 teaspoon
chili powder
1/2 teaspoon
mustard powder
1/2 teaspoon
garlic powder
1/2 teaspoon
onion powder
1/4 teaspoon
cumin
1/8 teaspoon
cinnamon
1 pinch
cayenne pepper
4 cups
chicken broth
10-15 oz
red enchilada sauce
10 oz
fresh peeled or canned diced tomatoes
1 can
black beans, rinsed and drained
15 oz can
yellow corn
4 oz
cream cheese
1 cup
cheddar cheese, shredded
1/2-3/4 cup
pepper jack cheese, shredded
tortilla strips, optional for serving
fried jalapeno slices, optional for serving
fresh cilantro, chopped
- Season chicken thighs with your favorite chicken rub or a mixture of salt, pepper, garlic powder and paprika.
- Grill the chicken thighs over medium high heat until the thighs reach an internal temperature between 170°F-180°F. (Have a indirect heat zone set up on the grill to keep the thighs from burning, but some char of the chicken is good for the soup flavor.)
- When chicken reaches the proper temperature, remove from grill and allow to rest until cool enough to dice into small, bite sized cubes; set aside until ready to add to soup.
- In a large Dutch oven, melt butter and olive oil to pan and sauté the diced onions for about 3-4 minutes or until translucent.
- Add the garlic and jalapenos if using, and cook for about 1 minute.
- Add the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon and cayenne pepper and cook for 1 minute with the sauteed vegetables.
- Add the chicken broth and enchilada sauce and stir to combine.
- Stir in tomatoes, beans, corn and the cooked, chopped chicken to the broth.
- Bring to a low boil and cook for about 8-10 minutes or until the beans have softened to your desired tenderness.
- Reduce the heat and stir in cream cheese and shredded cheddar cheese, mixing until fully combined.
