Creamy Chicken Enchilada Soup


Creamy Chicken Enchilada Soup

We love soup. All kinds of soup.  As the weather starts turning cooler so does our cravings for simple and warm meals.  Soups of all kind are perfect for RVing as they are often easily created on the stovetop in a single pot with little fuss. This full of flavor soup is made dairy free, nut free, and egg free and filled with amazing flavor. 



  • Olive Oil
  • 1 onion
  • 2 red peppers
  • salt and pepper
  • 2 tbsp flour (can use gluten free flower, arrowroot or regular flour)
  • 3-4 cups of chicken broth
  • 1 1/4 cups enchilada sauce
  • 2 chicken breasts (cooked and shredded)
  • 1 cup corn
  • 1 cup black beans
  • 1/3 cup canned full fat coconut milk
  • 2 tbsp nutritional yeast
  • 1/2 lime
  • Garnish with avocado, cilantro, or tortilla chips


1. Chop the onions and peppers

2. Sautee in olive oil. Add in salt and pepper and sauté for about 15 min

3. Add in the flour and coat the vegetables

4. Pour in the chicken broth

5. Add in the enchilada sauce, stir to combine

6. Add in the chicken, black beans, and corn

7. Bring to a boil stirring occasionally

8. Meanwhile in a small bowl mix the coconut milk, nutritional yeast and lime juice

9. Add that into the soup and simmer for about 5 more minutes