Description
Chicken Enchilada Soup is a hearty and flavorful dish that captures the essence of Mexican cuisine. This comforting soup features tender shredded chicken, vibrant vegetables, and a spicy kick from chili powder, all simmered together to create a rich and creamy texture. Ideal for cozy family dinners or quick meals on busy weekdays, serve it with tortilla chips or avocado slices for an extra touch of flavor.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves garlic, minced
- 1 large yellow onion, chopped
- 1 cup bell peppers, chopped (any color)
- 2 cans (14.5 oz each) diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 1 can (15 oz) black beans, rinsed
- 1 cup frozen corn
- 2 tbsp chili powder
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping the onion, bell peppers, and garlic.
- In a large pot over medium heat, sauté the onion and bell peppers in olive oil until softened (about 5 minutes). Add minced garlic and cook for an additional minute.
- Add chicken breasts to the pot and pour in enough chicken broth to cover them completely. Bring to a boil, then reduce heat to simmer for about 15 minutes until chicken is cooked through.
- Remove chicken from the pot and shred using two forks. Stir in diced tomatoes, black beans, corn, chili powder, salt, and pepper into the broth mixture.
- Return shredded chicken to the pot and stir to combine. Let simmer on low for another 10 minutes before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 6g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 75mg