Warm Up Halloween Night with Easy Chicken Enchilada Soup

As Halloween excitement fills the neighborhood, a warm bowl of chicken enchilada soup is the perfect way to end a night of trick-or-treating. This easy, hearty recipe from SDCEA employee Joanne Rivera is simple to prepare ahead of time and keep warm while the kids are out collecting candy. When they return home with their treats, dinner is ready to serve—a cozy, flavorful meal that will warm everyone up after a fun night of Halloween adventures!

Chicken Tortilla Soup

5-6 boneless, skinless chicken breasts, baked (I use butter and garlic

on mine. Canned chicken or rotisserie chicken works too!)

1 or 2 chopped onions, in stew-sized pieces

2-3 cloves fresh garlic

¼ teaspoon chili powder

2-3 tablespoons ground cumin (Buy in a bag, not a jar! Much cheaper!)

3 cans chicken broth (14 ½ oz each) or boil a carcass and make your own

1 can (28 oz) diced tomatoes, undrained

1 can (4 oz) chopped green chilies, undrained (mild)

1 small can hominy, rinsed and drained

1 small bag of frozen white or yellow sweet corn (or 1 or 2 cans)

½ bunch of chopped fresh cilantro

4 fresh limes

Fresh avocados (2-4)

Sour cream for garnish

1 bag tortilla chips

Chop onion and sauté in Dutch oven with olive oil. Add garlic, chili powder and cumin. Simmer 5 minutes. Add chicken broth, tomatoes with juice, green chilies, hominy and corn. Simmer 10 minutes. Snip some of the cilantro and stir it in. Add cooked chicken and remove from heat.

Note: If the soup smells only like tomato soup, add more cumin!

To serve, ladle into bowls and top with sliced avocado and broken tortilla chips. Add more cilantro. Squeeze fresh lime over chips and avocado.

Optional add-ins: sliced olives, cheddar cheese, jalapenos, fresh tomatoes, black beans... You might want to DOUBLE this recipe, it’s that good! To change it up a bit the second night (or first) make it a creamy version by adding in 1 cup heavy whipping cream at the end.