Chicken Enchilada Soup

This time of year, I adore making soups. As I mentioned on my earlier post in anticipation for Market Noel, I love how the aroma fills the whole house and makes every part of my home feel warm and cozy.

When I met these awesome folks at Frontier Soups, I had my mind set on something I could make for a Taco Tuesday, and I was not disappointed. This recipe for Chicken Enchilada Soup will have you going back for seconds without a doubt! 



6 c
Free Range Chicken Broth (I get mine from Aldi)
2 c
Cooked Pastured Chicken
1 c
Salsa Verde (Choose the most natural option available, or make it at home)
1 c
Shredded Cheese (Kerrygold Cheddar works great)



  1. Bring 6 cups chicken broth to a simmer.
  2. Add contents of soup mix, 1 cup salsa verde (or green chili enchilada sauce), and chicken.
  3. Cover and simmer 25 minutes.
  4. Add shredded cheese and serve.


This recipe is adapted from the recipe on the Frontier Soup website! Visit them to find out how you can purchase some of their delicious soup mixes.