Chicken Enchilada Soup
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Tastes Better From Scratch · by Lauren Allen★ 5.0 (31)

Chicken Enchilada Soup

NUTRITION · PER SERVING40M COOK
CAL 18%·PRO 55%
CARBS 24G27% OF CAL
8G FIBER0G ADDED6G INTRINSIC11G OTHER6G TOTAL SUGAR
FAT 18G45% OF CAL
7G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bold, flavorful enchilada-spiced soup with chicken, black beans, corn, and cream, garnished with avocado and cilantro. Can be made on the stove or in a slow cooker.

mainmexicansoupchickengluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 2 Tablespoons olive oil
  • 1 medium onion (, chopped)
  • 5-6 cloves garlic (, chopped)
  • 2 carrots (, peeled and chopped)
  • 2 ribs celery (, chopped)
  • 1 bell pepper (, chopped)
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon Dried oregano
  • 3/4 teaspoon paprika
  • 6 cups low-sodium chicken broth
  • 14.5 ounce can diced tomatoes
  • 2-3 chicken breasts (, or 4-5 skinless chicken thighs (bone-in or boneless))
  • 5-6 6 inch yellow corn tortillas
  • salt and freshly ground black pepper (, to taste)
  • 15 oz can black beans
  • 4 oz can diced green chiles
  • 1/2 cup heavy whipping cream
  • sour cream (, for topping)
  • shredded cheddar or pepper jack cheese (, for topping)
  • fresh cilantro (, for topping)
  • green onion (, chopped for topping)
  • avocado (, chopped)
PREP
20M
SODIUM
942MG
ESTIMATE
COMPLETE

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