Description
Chicken Enchilada Soup is a comforting and vibrant dish that combines the rich flavors of traditional enchiladas in a warm, hearty bowl. With tender chicken, zesty spices, and creamy toppings, this soup is perfect for chilly nights or casual gatherings. Ready in under 30 minutes, it’s a quick and satisfying meal that can be easily customized to suit your taste!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 medium onion, chopped
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 cup enchilada sauce
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- In a large pot, heat a splash of olive oil over medium heat. Add chopped onion and minced garlic; sauté until fragrant (about 2 minutes).
- Add chicken breasts to the pot and cook until no longer pink in the center (about 8-10 minutes). Remove chicken and let cool slightly.
- Shred the cooked chicken using forks or your hands.
- Return shredded chicken to the pot along with diced tomatoes, chicken broth, enchilada sauce, cumin, and chili powder. Stir well to combine.
- Bring to a gentle simmer over medium heat for about 15 minutes, allowing flavors to meld.
- Taste and adjust seasoning as desired before serving hot with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
Keywords: - For added sweetness, consider incorporating corn into the soup. - Swap out the chicken for lentils or beans for a vegetarian option. - Top with crunchy tortilla strips or fresh avocado for extra texture.