Chicken and Rice Enchilada Soup
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The Defined Dish · by Alex★ 5.0 (9)

Chicken and Rice Enchilada Soup

NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 63%
CARBS 35G36% OF CAL
7G FIBER0G ADDED0G INTRINSIC21G OTHER7G TOTAL SUGAR
FAT 15G33% OF CAL
4G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A dairy-free, gluten-free chicken and rice enchilada soup with black beans, roasted chile, and warm spices. Topped with tortilla chips, cheese, and fresh cilantro.

mainmexicansoupchicken
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoon avocado oil
  • 1 cup small-diced yellow onion
  • 1 cup small-diced green bell pepper
  • ¼ cup seeded and finely diced jalapeno
  • 4 garlic cloves (minced)
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 6 cups low-sodium chicken broth
  • One [15-ounce] jar red enchilada sauce
  • Two [4-ounce] cans diced green chiles
  • 1 lb boneless skinless chicken breasts, cut in half crosswise
  • ½ cup white basmati rice
  • One [15-ounce] can black beans, (drained and rinsed)
  • 2 tablespoons freshly squeezed lime juice
  • ¼ cup finely chopped fresh cilantro leaves
  • Shredded Monterrey jack cheese
  • Greek yogurt or sour cream
  • Fresh cilantro
  • Tortilla chips
PREP
—
SODIUM
2032MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.