Enchilada Soup

red enchilada soup
red enchilada soup

This enchilada soup recipe is super easy to make, is paleo, and also Whole30 compliant. It’s made with yesterday’s Instant Pot carnitas — which makes having cheap/tougher cuts of meat doable in a short amount of time, and this recipe will feed a crowd! 

it’s still freezing in NYC and i had leftover carnitas from the other day, so turned that into a warming, filling soup inspired by enchiladas rojas.

red enchilada soup

sopa inspirada por enchiladas rojas

Mimi Newman
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 137 kcal


  • 2 cups leftover carnitas
  • 1 onion
  • 1 red pepper
  • 1 14 oz can of diced tomatoes
  • 3 chipotles en adobo chopped finely
  • 2 tablespoons tomato paste
  • 1/2 tablespoon of chili powder
  • 1 teaspoon of ground cumin
  • 1/4 teaspoon of dried oregano
  • 3 cups of chicken broth


  • heat up a few glugs of olive oil in a cast iron pot. chop the onion & peppers finely. sweat the onion and peppers.
  • add in the can of diced tomatoes and chopped chipotles (w/ some of their sauce if you like the spice).
  • add in spices, stir to combine until fragrant.
  • add in leftover shredded carnitas (i used probably 1 cup ish?)
  • add in chicken broth, stir to combine.
  • let simmer for about 30 minutes
  • serve with radishes, cilantro, guac, whatever u like


Calories: 137kcalCarbohydrates: 15gProtein: 12gFat: 4gSaturated Fat: 1gCholesterol: 29mgSodium: 1460mgPotassium: 851mgFiber: 4gSugar: 9gVitamin A: 2373IUVitamin C: 62mgCalcium: 48mgIron: 3mg
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