Chicken Enchilada Soup
Everything you love about enchiladas comes together in one bowl of comforting soup.
Servings: 6 servings
Calories: 296kcal
Ingredients
- 1 tablespoon olive or avocado oil
- 1 large onion, diced
- 1 bell pepper, diced
- 1 jalapeno pepper, seeds removed, finely diced
- 1 ½ cups frozen corn kernels, can be thawed or frozen
- 3 cloves garlic, finely chopped
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- 1 teaspoon Salt
- ½ teaspoon black pepper
- 1 cup enchilada sauce
- 1 ½ cups chopped canned tomatoes plus juices (13.5 oz/398ml)
- 1 can black beans, drained and rinsed (2 cups)
- 4 skinless chicken thighs
- 4-6 cups chicken broth, low or no sodium
- ½ cup chopped cilantro
- Juice of half a lime
Optional Toppings
- Cheddar, Monterey Jack, or Feta cheese
- Lime wedges
- Sour cream or Greek yogurt
- Avocado or guacamole
- Fresh cilantro leaves
- Pickled jalapeno peppers
- Crushed tortilla chips
- Hot sauce
Instructions
- Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, for 5 minutes or until “glassy” and starting to soften.
- Add bell pepper, jalapeno and garlic. Stir and cook 3 more minutes or until pepper has started to soften. Add chili powder, cumin, cayenne pepper, salt and pepper. Stir and cook for one minute to release the aromas of the spices.
- Add chicken thighs, enchilada sauce, tomatoes, and chicken broth. Bring to a boil then reduce heat to a gentle simmer. Continue simmering for 20 minutes.
- Remove chicken pieces and shred with a fork. Add chicken back to the pot along with the black beans and corn. Simmer for 10 more minutes.
- Remove from heat and add cilantro and fresh lime juice. Taste and add salt and pepper as needed (I added an extra teaspoon here). Serve topped with any (or all!) of the optional toppings.
Notes
STORAGE - Chicken Enchilada Soup can be stored in the refrigerator, in an airtight container, for 4 days. Or freeze for up to 6 months.
For substitutions and variations see above post.
If using cooked chicken or turkey - In Step 3 add the cooked meat along with the black beans and corn and skip Step 4.
Nutritional Facts - Please note that these calculations are an estimate only and have not been approved by a registered dietitian. I use an online nutritional calculator from My Fitness Pal to calculate the numbers.
Nutrition
Serving: 1serving | Calories: 296kcal | Carbohydrates: 26g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 81mg | Sodium: 1056mg | Potassium: 498mg | Fiber: 9g | Sugar: 5g