Description
A hearty and flavorful chicken enchilada soup that combines various ingredients for a delicious meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 3 cloves garlic (minced)
- 3 cups low sodium chicken broth
- 1 cup red enchilada sauce
- 15 ounces fire roasted diced tomatoes
- 7 ounce can mild diced green chiles
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 15 ounces black beans (rinsed and drained)
- 15 ounces pinto beans (rinsed and drained)
- 1 pound boneless, skinless chicken breasts
- 1 cup frozen or canned corn
- Optional, for serving: shredded cheese, avocado, cilantro, lime wedges, sour cream, tortilla chips or tortilla strips, etc.
Instructions
- Heat the olive oil in a large Dutch oven or other heavy pot over medium heat.
- Add the onion and cook for 3 minutes, stirring often, until the onion starts to soften.
- Add the garlic and cook, stirring, for 30 seconds.
- Add the broth, enchilada sauce, fire roasted diced tomatoes, diced green chiles, chili powder, cumin, dried oregano, black beans, and pinto beans. Stir.
- Nestle the chicken into the liquid in the pot.
- Bring the pot to a simmer. Then cover the pot and cook at a medium simmer (reduce the heat as needed) for 20-25 minutes, until the chicken is cooked through to 165° F.
- Remove the chicken from the soup and place it on a clean cutting board to rest for a few minutes. Then shred the chicken.
- Meanwhile, stir the corn into the soup. Simmer, covered, for 5 minutes. Stir the shredded chicken back into the soup.
- Serve soup with toppings as desired.
Notes
- This soup can be served with a variety of toppings according to preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 80mg