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Thanks to Barilla pasta and HEB for sponsoring this post, so I could bring you this cozy winter recipe.
Every time I think about the holidays, I think about warm, comforting, soup recipes.
This chicken enchilada soup immediately came to mind. It combines some of my favorite things — chicken enchiladas, soup, and irresistible Barilla Farfalle pasta!
Who doesn’t love a classic recipe turned into a soup?
Chicken enchilada soup is easy to make. Within 45 minutes you can have a delicious pot of soup with al dente pasta, and a flavorful, fully-cooked chicken ready for the family
I also loved being able to easily find the ingredients at my local HEB! Click here to add the ingredients to your cart!
Why have soup for a holiday gathering?
It may not seem like the fanciest dish for a holiday gathering, but I love soup for the holidays because it’s easy for your guests to serve themselves, you can have everyone tailor the toppings and garnish to what they like, and during the busy holiday season, you can literally set and forget this recipe.
I also love that as Texans, we live for the experience of eating together. A warm pot of soup brings us together – even if we have to distance!
Adding pasta to your soup
I love that pasta instantly adds a comforting feel to your soup. Barilla farfalle fits wonderfully into this recipe.
Barilla has non-GMO ingredients, provides steady energy, and can be a part of a healthy diet.
Plus, my soup has a bowtie! Even it is dressed up for the holidays!
Do I have to make this chicken enchilada soup recipe in a pressure cooker?
This recipe is quickest in a pressure cooker because you’re roasting an entire chicken in the same pot as your soup.
If you’d like, save some time with a rotisserie chicken, and you can cook this recipe in the same amount of time.
Why roast the chicken at the same time as the soup?
Your chicken will impart some extra flavor into your soup broth, and the broth will do the same for your chicken during the pressure cooking process. You’ll end up with tender, flavorful chicken, and a very flavorful broth!
Plus, everything is done in one pot, which means less mess, and easy clean-up!
Ingredients for chicken enchilada soup
- 1 box of Barilla Farfalle Pasta
- 1 tablespoon avocado oil
- 2 tablespoon Cumin
- 1 large white onion, diced
- 4 cloves garlic
- 48 ounces chicken stock
- 1 whole, 3-4 lb chicken
- 1, 15 oz can enchilada sauce
- 1. 14.5 oz can fire-roasted tomatoes
- 4 teaspoons Mexican Oregano
- 1 tablespoon of chili powder
- Sea salt
- 4 oz can diced green chiles
- Juice of 1 lime + lime zest
- Garnish with Cilantro, Avocado, onion, sour cream
How to make chicken enchilada soup
Begin by making your soup base. Add chicken stock, enchilada sauce, fire-roasted tomatoes, sea salt, diced green chiles, lime juice and zest, and Mexican oregano.
Add to your stockpot and cook on a rolling boil, letting the soup reduce.
Next prep your chicken. Remove giblets, and cut off any excess fat. rub the chicken with avocado oil, been seasoned with cumin and chili powder.
Once the soup has reduced, add in your chicken, and set your pressure cooker to high, for 45 minutes.
Let the chicken cook to 165 degrees Fahrenheit, and quick-release the pressure.
While the chicken cooks, prep your garnish and leave it in the refrigerator so it’s ready to go when the soup is done.
Once the chicken has fully cooked, Remove it from the pot and debone, and shred the chicken. Make sure you save the bones and freeze them, you can make your own chicken broth later on.
Add in your Barilla farfalle noodles, and cook on high pressure for 1 minute.
Quick release your pressure again, and serve your soup.
Add garnish your liking and enjoy!
I hope you enjoy this recipe and please let me know your thoughts in the comments section. I’m so excited for you to try this delicious recipe!
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Chicken Enchilada Soup
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
A flavorful, pressure cooker soup made in 45 minutes. Delicious enchilada flavors packed into a bowl.
Ingredients
- 1 box of Barilla Farfalle Pasta
- 1 tablespoon avocado oil
- 2 tablespoon Cumin
- 1 large white onion, diced
- 4 cloves garlic
- 48 ounces chicken stock
- 1 whole, 3-4 lb chicken
- 1, 15 oz can enchilada sauce
- 1. 14.5 oz can fire-roasted tomatoes
- 4 teaspoons Mexican Oregano
- 1 tablespoon of chili powder
- Sea salt
- 4 oz can diced green chiles
- Juice of 1 lime + lime zest
Instructions
- Begin by making your soup base. Add chicken stock, enchilada sauce, fire-roasted tomatoes, sea salt, diced green chiles, lime juice and zest, and Mexican oregano.
- Add to your stockpot and cook on a rolling boil, letting the soup reduce.
- Next prep your chicken. Remove giblets, and cut off any excess fat. rub the chicken with avocado oil, then season with cumin and chili powder.
- Once the soup has reduced, add in your chicken, and set your pressure cooker to high, for 45 minutes.
- Let the chicken cook to 165 degrees Fahrenheit and quick-release the pressure.
- While the chicken cooks, prep your garnish and leave it in the refrigerator so it’s ready to go when the soup is done.
- Once the chicken has fully cooked, remove it from the pot and debone, and shred the chicken. Make sure you save the bones and freeze them, you can make your own chicken broth later on.
- Add in your Barilla farfalle noodles, and cook on high pressure for 1 minute.
- Quick-release your pressure again, and serve your soup.
- Add garnish your liking and enjoy!
Equipment
Buy Now → Notes
Pasta noodles will soak up the sauce over time and become a delicious pasta! If you want it to stay soupy, you can use half of the box of pasta.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Pressure Cooker
Nutrition
- Serving Size: 1 cup
- Calories: 415
- Sugar: 8.8g
- Sodium: 1184mg
- Fat: 9.3g
- Carbohydrates: 31.4g
- Fiber: 3.2g
- Protein: 48.4g
- Cholesterol: 134.4mg
