Spicy Chicken Enchilada Soup
User Reviews
4.3
45 reviews
Good
Spicy Chicken Enchilada Soup
Report
Spicy Chicken Enchilada Soup is packed with spices and flavor! This easy Mexican soup is cooked on the stove top for an easy weeknight dinner.
Share:
Ingredients
- 2 tablespoons butter
- 1½ pounds boneless skinless chicken breast, cut into ½-inch pieces
- 1 onion chopped
- 1 red bell pepper chopped
- 1 tablespoon garlic minced
- 1 chicken broth 32-ounce container
- 1 Green enchilada sauce 10-ounce can
- 1 Red Enchilada Sauce 10-ounce can
- 1 corn 15-ounce can, drained
- 1 pinto beans 15-ounce can, rinsed and drained
- 1 black beans 15-ounce can, rinsed and drained
- 1 diced tomatoes and green chiles 10-ounce can, drained
- 2 tablespoons cumin ground
- 1 tablespoon chili powder
- 2 cups Monterey jack cheese shredded
- 1 cup sour cream
- green onion toritilla chips, sliced, for garnish
Instructions
- In a large pot melt the butter over medium heat. Add the chicken, onion, bell pepper and garlic. Cook mixture for 8-10 minutes, or until chicken is done.
- Add the broth, enchilada sauces, corn, pinto beans, black beans, diced tomatoes, cumin, and chili powder. Bring to a boil, then turn down the heat and simmer for 30 minutes.
- Add the cheese and sour cream and stir until melted. Garnish with green onions and tortilla chips.
Notes
- adapted from Paula Deen Magazine January 2014
Genuine Reviews
User Reviews
Overall Rating
4.3
45 reviews
Good
Other Recipes
You'll Also Love
