Chicken Enchilada Soup
A hearty and flavorful soup that captures all the delicious tastes of chicken enchiladas in a comforting bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Method: Main
- Cuisine: Mexican-American
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, shredded
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish
- Tortilla strips for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper, and sauté until softened, about 5 minutes.
- Add shredded chicken, black beans, corn, enchilada sauce, chicken broth, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in shredded cheddar cheese until melted and well combined. Ladle into bowls and garnish with fresh cilantro and tortilla strips before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 25g
- Fat: 12g
- Carbohydrates: 35g
- Protein: 20g
Find it online: https://www.receipster.com/chicken-enchilada-soup/