Description
Chicken Enchilada Soup is a delightful and satisfying dish that brings the comforting flavors of traditional enchiladas into a warm, hearty soup. Perfect for busy weeknights or cozy gatherings, this recipe combines tender shredded chicken with vibrant bell peppers, robust tomatoes, and a blend of spices simmered in savory chicken broth. In just 30 minutes, you can create a meal that not only warms the soul but also tantalizes the taste buds. Customizable to your liking, top it off with creamy sour cream, shredded cheese, and fresh cilantro for an explosion of flavor. Whether you enjoy it alone or pair it with crusty bread or rice, this Chicken Enchilada Soup will surely become a family favorite.
Ingredients
- 3–4 boneless skinless chicken breasts
- 3 cloves fresh garlic
- 1 medium onion
- 1 cup bell peppers (any color)
- 14 oz canned diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 2 tablespoons taco seasoning
- Sour cream or Greek yogurt (for topping)
- Shredded cheese (cheddar or Monterey Jack)
Instructions
- Chop the onion and bell peppers; mince the garlic.
- In a large pot over medium heat, sear the chicken in olive oil until golden brown (about 5-7 minutes).
- Remove the chicken; saut? onions, bell peppers, and garlic until soft (about 3-4 minutes).
- Return chicken to the pot; add tomatoes with juices, broth, and taco seasoning.
- Bring to boil; reduce heat and simmer for 15-20 minutes.
- Shred the chicken and return it to the soup; serve hot with desired toppings.
Notes
Customize your soup by adding corn or black beans for extra nutrition.
For a spicy kick, adjust the amount of taco seasoning or add diced jalape?os.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg