Description
Easy Chicken Enchilada Soup Full of Flavor
Ingredients
Scale
- 1 lb boneless (skinless chicken breasts)
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 medium red bell pepper (diced)
- 1 medium green bell pepper (diced)
- 1 can (15 oz black beans, drained and rinsed)
- 1 can (15 oz corn, drained)
- 1 can (28 oz diced tomatoes with green chilies)
- 4 cups chicken broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- to taste salt and pepper
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- to taste fresh cilantro (chopped, for garnish)
- to taste tortilla chips (for serving)
Instructions
- Heat olive oil in a large pot over medium heat and sauté diced onion for 3-4 minutes until translucent.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in diced red and green bell peppers and cook for 5 minutes until softened.
- Add chicken breasts, chicken broth, diced tomatoes, black beans, corn, chili powder, cumin, paprika, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is cooked through.
- Remove chicken, shred it with two forks, and return it to the pot.
- Adjust seasoning as needed with salt, pepper, or spices.
- Serve hot, garnished with cheddar cheese, sour cream, and cilantro, alongside tortilla chips.
Notes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Enchilada Soup, Soup, Mexican Soup, Easy Recipe