Chicken Enchilada Soup: Discover a Healthy Step-by-Step Recipe!
A delicious and healthy Chicken Enchilada Soup recipe that is easy to make and packed with flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the diced onion and minced garlic until translucent.
- Add the chicken breasts and cook until browned on both sides.
- Pour in the chicken broth, diced tomatoes, black beans, corn, enchilada sauce, cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20-25 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Serve hot, topped with shredded cheese and fresh cilantro.
Notes
- For a spicier soup, add jalapeños or hot sauce.
- This soup can be made in advance and stored in the refrigerator for up to 3 days.
- Freeze leftovers for a quick meal later.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg