Dairy Free Enchilada Soup
This smoky, hearty soup delivers everything you love about enchiladas — bold chili-forward spice, tender shredded chicken, and a rich tomato broth — all in a single pot that serves six. The combination of chili powder, smoked paprika, cumin, and a touch of cayenne builds serious depth without relying on any dairy whatsoever, so the flavor does all the heavy lifting on its own. Simmering whole chicken breasts directly in the broth and then shredding them keeps the meat incredibly juicy and lets it soak up every bit of that enchilada-spiced base. Black beans and sweet corn round things out, making each bowl feel genuinely filling rather than like something is missing. A squeeze of fresh lime juice right at the end brightens the whole pot in a way that ties everything together beautifully. Finish your bowl with sliced avocado and a handful of tortilla chips for crunch, and nobody at the table will be thinking about what's not in there.
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 can (10 oz) red enchilada sauce
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 ½ lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- salt and pepper, to taste
For serving
- 2 tbsp fresh lime juice
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 avocado, sliced (optional)
- tortilla chips, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
- 2
Add the garlic, chili powder, cumin, smoked paprika, oregano, and cayenne. Stir constantly until fragrant, about 1 minute, watching closely so the spices don't scorch.
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