Chicken Enchilada Soup
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Chicken Enchilada Soup
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Black beans, chicken, corn, and cheese make this quick and easy chicken enchilada soup recipe hearty and satisfying. Done in just 25 minutes!
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Ingredients
- 1 tablespoon unsalted butter
- 1 medium yellow onion diced (about 2 cups)
- 1 red bell pepper diced (a scant 2 cups)
- 3 celery stalks chopped (about 1 cup)
- 3 garlic cloves minced
- 1 tablespoon minced chipotle peppers in adobo plus 1 tablespoon adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground oregano
- ½ teaspoon chili powder
- ¾ teaspoon kosher salt plus additional to taste
- 3 to 4 cups low-sodium chicken broth divided
- 1 (15-ounce) can tomato sauce
- 2 (15-ounce) cans black beans rinsed and drained
- 2 pounds boneless skinless chicken breasts or thighs
- 2 cups frozen corn thawed
- 2 tablespoons fresh lime juice from about 1 lime
- Toppings: cilantro, avocado, tortilla strips, shredded Mexican blend cheese, queso fresco
Instructions
- In a Dutch oven or similar large pot, heat the butter over medium-high heat. Add the onion, bell pepper, and celery. Cook, stirring often, until softened, about 7 minutes.
- Add the garlic, chipotle pepper in adobo plus the sauce, cumin, paprika, oregano, chili powder, and salt. Cook for about 1 minute, until fragrant.
- Add 3 cups of the chicken broth and tomato sauce and bring to a simmer. Add the chicken, return to a simmer, then partially cover the pot, reduce the heat to low, and let simmer for 10 to 12 minutes, until the chicken is cooked through (it should reach 165°F on an instant read thermometer). Transfer the chicken to a bowl or a cutting board. When cool enough to handle, shred it with two forks or dice into bite-sized pieces.
- To the pot, add the beans, corn, and chicken. If you'd like the soup a bit thinner, add the remaining 1 cup chicken broth. Let simmer 10 minutes minutes to warm everything through and allow the flavors to marry. Stir in the lime juice. Adjust the seasoning to taste with salt and pepper. Serve hot, loaded up with your toppings of choice.
Notes
- TO STORE: Refrigerate
- chicken enchilada
- soup in an airtight storage container for up to 4 days.
- TO REHEAT: Heat up leftovers on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze this soup in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
- Feel free to use any kind of beans you like—kidney, Great Northern...or a mix!
- This recipe is not overly spicy as written, but if members of your household are sensitive to spice, you can omit the chili powder and some or all of the chipotle pepper in adobo for less/no spice.
- TO STORE: Refrigerate chicken enchilada soup in an airtight storage container for up to 4 days.
- TO REHEAT: Heat up leftovers on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze this soup in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
Nutrition Information
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Serving
1(of 8)
Calories
327kcal
(16%)
Carbohydrates
36g
(12%)
Protein
35g
(70%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
76mg
(25%)
Potassium
1183mg
(34%)
Fiber
11g
(44%)
Sugar
4g
(8%)
Vitamin A
956IU
(19%)
Vitamin C
33mg
(37%)
Calcium
71mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 327kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 35g | 70% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 76mg | 25% |
| Potassium | 1183mg | 25% |
| Fiber | 11g | 44% |
| Sugar | 4g | 8% |
| Vitamin A | 956IU | 19% |
| Vitamin C | 33mg | 37% |
| Calcium | 71mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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