Grilled Chicken {Enchilada Soup} Recipe

This is one of my favorite soup recipes. I actually made it up myself. Proud moment

I have always loved Soups and this one is right up there at the top of the list for flavor and easiness. YES I said it was EASY! Key word in my house.

I call it Grilled Chicken Enchilada Soup because instead of just cooking the chicken in the soup in a crockpot, or boiling it, I grilled it with delicious spices and this is what sets this soup up on a pedestal compared with all other soups.

I dare even say that its better than Cafe Rio’s chicken tortilla soup. Yes, I just said that. Why is it better? Because you make it at home, it costs WAY less, and it’s just as yummy!

Grilled Chicken Enchilada Soup Recipe:

For the chicken:
-3 large or 4 small boneless skinless chicken breasts
-1 tablespoon olive oil
-1 teaspoon chili powder
-1 teaspoon ground cumin
-1 teaspoon onion salt

For the Soup:
-1 teaspoon chili powder
-1 teaspoon ground cumin
-1/2 chopped onion
-2 cans 14.5 oz. petite diced tomatoes
-1 can 4 oz. green chilies
-2 cans 10 oz. each cans enchilada sauce (mild)
– 1 can 15 oz. black beans drained and rinsed
-1/2 lb. frozen corn
-1 Can Cream of Chicken Soup
-4 cans water (from the cream of chicken soup can)
-6 chicken bullion cubes
(or replace the water and bullion with 5 cups chicken broth)
-1/2 teaspoon dried cilantro

Garnish:
-Tortilla chips
-Shredded cheese
-Sour cream
-Fresh cilantro

In a gallon size zip lock bag add the olive oil and one teaspoon each of chili powder, cumin and onion salt. Mix around by shaking the bag. Add the chicken and massage around until mixed well and the chicken is coated with oil and spices. Grill chicken for about 10 minutes on each side or until it reaches 165 degrees Fahrenheit.