Chicken Enchilada Soup
User Reviews
4.9
54 reviews
Excellent
Chicken Enchilada Soup
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One of your favorite Mexican dishes served in a comforting, but healthy, soup!
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Ingredients
- 2 lbs chicken
- 8 cups chicken stock
- 2 tablespoons salted butter
- 3 cloves garlic minced
- 1 cup diced onion
- 1 tablespoon Diced jalapeño
- 1 tablespoon cumin
- 1 teaspoons chili powder
- 1 teaspoon oregano
- 2 teaspoons kosher salt
- 1/2 teaspoon paprika
- 1/4 cup tomato paste
- 2 cups corn
- 1 1/2 cups black beans approximately 1 can
- 1 tablespoon apple cider vinegar
- 2 teaspoons lime juice
- 1 cup sharp cheddar cheese shredded
- 1/4 cup fresh cilantro chopped
Optional Toppings
- cotija cheese
- Sliced Jalapenos
- avocado
- sour cream
- More shredded cheese
- tortilla chips
Instructions
- In a large pot, melt butter over medium. Prep spices by measuring and adding them all to a small bowl. Measure out tomato paste and have chicken stock ready.
- Add garlic and onion to butter and saute for 2 minutes. Add jalapeno, mix, and saute for another minute. Add salt, cumin, paprika, chili powder, and oregano, mix and then add tomato paste. Mix so that the paste is well coated with onions and spices. Saute for another minute.
- Slowly add chicken stock, whisking while you add to incorporate all of the tomato paste.
- Add chicken and turn heat up to high to bring it to a boil. Let boil for 20 minutes.
- Reduce heat to medium. Remove chicken and add to a medium sized bowl, and add beans and corn.
- Shred chicken.
- Add cheese and stir to melt. Add apple cider vinegar and cilantro, and return chicken to the pot. Finish with lime juice.
- Top with tortilla strips, avocado, more fresh cilantro, sour cream, or additional shredded cheese and enjoy!
Equipments used:
Notes
- Cook with a Crock Pot
- Cook with a Crock Pot
- Reduce the chicken stock to 6 cups. Add everything to a crock pot, except cheese, cilantro, lime juice, apple cider vinegar, and butter. Cook on high for 3-4 hrs or low for 6-8. Remove chicken and shred. Add cheese, cilantro, and apple cider vinegar. Shred chicken and return to crock pot and finish with lime juice.
- Cook in an Instant Pot
- Cook in an Instant Pot
- Turn Instant Pot to saute. Add butter and saute garlic and onion for 2 minutes. Add jalapeno, mix, and saute for another minute. Add salt, cumin, paprika, chili powder, and oregano, mix and then add tomato paste. Mix so paste is well coated with onions and spices. Saute for another minute.
- Add jalapeno, mix, and saute for another minute. Add salt, cumin, paprika, chili powder, and oregano, mix and then add tomato paste. Mix so paste is well coated with onions and spices. Saute for another minute.
- Whisk in stock, but reduce to only 6 cups. Add chicken, beans, and corn. Seal pressure cooker, bring to high pressure. Cook for 8-10 minutes. Allow pressure to release naturally.
- Remove chicken. Add cheese, cilantro, and apple cider vinegar. Shred chicken and return to pot. Finish with lime juice.
- Storage
- Storage
- Fridge: Store in fridge for up to 4 days.
- Freezer: Freeze for up to 3 months.
- Make it Vegetarian Friendly
- Make it Vegetarian Friendly
- This soup is also delicious without chicken. Omit the chicken and use vegetable stock.
- Substitutions
- Substitutions
- Chicken: You can also use bone-in breasts, although dependent upon their size, they may take longer to boil to be fully cooked. Check with a thermometer that the internal temp is at least 165 degrees.
- Onion: Use white or yellow.
- Cheese: Use cheddar or a Mexican blend.
- Beans: Use your favorite, or whatever you have.
- Corn: Use canned or frozen. If using frozen, prep with all of your other ingredients and set out with beans to thaw.
Nutrition Information
Show Details
Calories
388kcal
(19%)
Carbohydrates
29g
(10%)
Protein
25g
(50%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
70mg
(23%)
Sodium
1150mg
(48%)
Potassium
716mg
(20%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
745IU
(15%)
Vitamin C
10mg
(11%)
Calcium
147mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 25g | 50% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 1150mg | 48% |
| Potassium | 716mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 745IU | 15% |
| Vitamin C | 10mg | 11% |
| Calcium | 147mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
54 reviews
Excellent
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