Chicken Enchilada Soup
Chicken Enchilada Soup - get all the flavor of your favorite chicken enchiladas in a hearty soup you can make in minutes!
Servings: 6
Ingredients
- 2 teaspoon olive oil
- 1 pound boneless skinless chicken breasts cut into 1/2 inch cubes
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 can 10 oz enchilada sauce
- 1 can 10 oz diced tomatoes with green chilies
- 2 cup reduced sodium chicken broth
- 2 can 15 oz each beans, drained and rinsed
- salt and pepper to taste
Toppings, optional
- avocado diced
- shredded cheddar cheese
- crispy tortilla strips
Instructions
- In large saucepan or Dutch oven, heat olive oil over medium-high heat. Add chicken and onion. Cook 5 to 6 minutes or until chicken is browned and the onions are soft, stirring occasionally.
- Add garlic; cook 1 minute, until fragrant.
- Stir in enchilada sauce, chicken stock, tomatoes and beans. Bring to boil.
- Reduce heat and simmer 10 minutes. Season with salt and pepper, as desired.
- Serve with toppings, if desired.
Video
Notes
Use whatever kind of beans you like - black beans, pinto beans, kidney beans, chili beans etc.
Nutrition
Serving: 1g | Calories: 229kcal | Carbohydrates: 8g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 69mg | Sodium: 694mg | Fiber: 2g | Sugar: 2g
