Chicken Enchilada Soup
A comforting chicken enchilada soup with tender chicken, zesty tomatoes, and spices, perfect for chilly evenings.
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Servings: 6 servings
Calories: 300kcal
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 bell pepper diced
- 3 cups cooked chicken shredded
- 4 cups chicken broth
- 1 can diced tomatoes with green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- 1 cup corn
- 1 can black beans rinsed and drained
- Cheese cilantro, and avocado for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add diced bell peppers and cook until softened.
- Incorporate shredded cooked chicken into the pot.
- Pour in chicken broth and diced tomatoes with green chilies.
- Season with cumin, chili powder, and salt to taste.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in corn and black beans for the last 5 minutes of cooking.
- Serve hot, garnished with cheese, cilantro, and avocado.
Nutrition
Calories: 300kcal | Carbohydrates: 15g | Protein: 20g | Fat: 10g | Fiber: 4g