Chicken Enchilada Soup
Can I confess something? I’m not the biggest fan of Chicken Noodle Soup.
And lord knows, I’ve tried. Heck, I’ve even made my own noodles. My own bone broth. Grew the carrots.
But this soup? This is the one.
Whole chicken legs are cheap here on Lesvos and delicious. Get the best chicken you can find - quality ingredients make for quality meals in taste and nourishment.
Can you make it in an instant pot or slow cooker? I’m sure! Can you make it with boneless chicken? If you have to, but I strongly recommend getting bone-in legs, or drumsticks and thighs bone-in.
Using bone-in chicken brings layers of flavor and nutrition you can’t get from boneless cuts. As the chicken simmers, the bones release collagen, gelatin, and minerals that create a naturally rich, velvety broth while boosting nutrients like calcium and magnesium.
Ready? Let’s go!
Ingredients
2 Whole chicken legs (skin-on, bone-in)
or 2 drumsticks and 2 thighs (skin-on, bone-in)
Olive oil
Spices:
Sea salt
Cracked pepper
2+ tsp Cumin, dried ground
1+ tspSmoked paprika
3+ tsp dried oregano
1 bay leaf
1 onion, peeled, halved, sliced
2 large bell peppers, sliced
2+ carrots, sliced
3-5 cloves garlic, peeled and minced
15-oz can diced tomatoes
1 canned chili in adobo, diced (with sauce)*
Water to cook and cover chicken (4-6 cups)**
15-28oz can black beans, drained (or 2+ cups cooked black beans)
1 cup+ corn kernels (you can use frozen if out of season)
2 cups green cabbage, sliced
Garnish:
Full fat yogurt (or sour cream)
Cilantro, fresh
Pickled jalapeños, diced
Fresh limes, squeezed
Corn tortilla strips (baked, air-fried, or use crushed chips)
*I wear gloves for this because they’re hot!
**You can use stock but if you’re cooking bone-in it makes a stock while simmering
Directions
Prep vegetables. Dice the following and add to one bowl - onions, carrot, garlic, bell peppers
Put drained beans and corn in another bowl, slice cabbage and put on top - set aside.
Open canned tomatoes, dice canned chipotle in adobo - add to tomatoes, set aside
Pat chicken legs dry. Sprinkle with some salt, pepper, smoked paprika, cumin, and oregano.
Heat 2 Tbsp (approximately) olive oil in large dutch oven or pot on medium-high (big enough for soup).
Add chicken legs skin side down when the oil is hot and sear until golden 5-7 min a side. Flip, sear other side. Remove and set aside.
Add diced vegetable bowl to pot and saute (add more oil if necessary). Get a nice crust on the veggies so don’t stir them too much - just so they don’t stick to the pan. 5-7 minutes.
Add diced tomatoes and chipotle pepper, stir to combine.
Add chicken back to pot. Add bay leaf. Add half of spices.
Add water or stock - cover by about 1/2” with water and bring to a boil (or use boiling hot water to make it faster!)
Simmer for 60-90 minutes until the chicken is fall-off-the-bone-tender!
Remove (or remove chicken and then remove bones and shred if needed), return meat to pot.
Add beans, corn, cabbage. Taste broth and add more spices as needed.
Once cabbage is wilted you’re ready to serve!
