Dairy-Free Creamy Enchilada Soup

This Creamy Enchilada Soup is easy to make and can be prepared in just 20 minutes. It is dairy-free, paleo and Whole-30 friendly.

Inroduction

About this Recipe

By: Caitlin Greene

The key here is blending the salsa (see below!). You may have caught my stories...I’ve been working on some fall recipes and this may be my new favorite soup...it was PERFECT today since it’s chilly and rainy here. Also a good one for football season coming up. This recipe serves 3-4 so double if you want more! Hope you’re all having a fabulous week so far.

How do you make this Dairy-free Enchilada Soup?
Heat 1 tablespoon olive oil over medium high in a medium saucepan. Once hot, add 1 medium onion-chopped, 1/2 red bell pepper-chopped, 2 cloves garlic-chopped, 2 celery ribs-chopped and 2 carrots-chopped. Sauté for about 4-5 minutes until soft.

Meanwhile, blend together the following ingredients in a high speed blender until smooth: 1.5 cups salsa, 1 cup full fat coconut milk, 1 teaspoon cumin, 12 teaspoon dried oregano, 1/2 teaspoon chipotle, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt. Add the blended mixture to the veggies along with 2 cups of broth. Cook over medium heat for 10-15 minutes.Add 1.5 cups shredded chicken (I used rotisserie, but any cooked chicken will work)—or any protein of choice such as black beans, tofu, shrimp etc. Top with avocado, jalapeños, crispy tortilla strips, chopped tomatoes, scallions and cilantro.

Dairy-Free Creamy Enchilada Soup

Dairy-Free Creamy Enchilada Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1/2 red bell pepper, chopped
  • 2 cloves garlic, chopped
  • 2 celery ribs, chopped
  • 2 carrots, chopped
  • 1 ½ cups salsa
  • 1 cup full fat coconut milk
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chipotle
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 2 cups broth
  • 1 1/2 cups shredded chicken
  • Toppings: avocado, jalapeños, crispy tortilla strips, chopped tomatoes, scallions and cilantro

Instructions

  1. Heat 1 tablespoon olive oil over medium high in a medium saucepan. Once hot, add 1 medium onion-chopped, 1/2 red bell pepper-chopped, 2 cloves garlic-chopped, 2 celery ribs-chopped and 2 carrots-chopped. Sauté for about 4-5 minutes until soft.
  2. Meanwhile, blend together the following ingredients in a high speed blender until smooth: 1.5 cups salsa, 1 cup full
  3. fat coconut milk, 1 teaspoon cumin, 12 teaspoon dried oregano, 1/2 teaspoon chipotle, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt.
  4. Add the blended mixture to the veggies along with 2 cups of broth. Cook over medium heat for 10-15 minutes.
  5. Add 1.5 cups shredded chicken (I used rotisserie, but any cooked chicken will work)—or any protein of choice such as black beans, tofu, shrimp etc.
  6. Top with avocado, jalapeños, crispy tortilla strips, chopped tomatoes, scallions and cilantro.

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