Chicken Enchilada Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting soup with chicken, beans, corn, and peppers in an enchilada-spiced broth with a savory, slightly sweet, and spicy flavor profile. It's a hearty bowl that captures the essence of chicken enchiladas.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 cups reduced sodium chicken broth
- 10 ounces red enchilada sauce
- 1 cup frozen corn kernels
- 15 ounces canned black beans (drained and rinsed)
- 1 red bell pepper (diced)
- 10 ounces canned diced tomatoes with chilies (such as Rotel, 1 can)
- ¼ teaspoon salt (or to taste)
- 1 pound boneless skinless chicken breasts
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 22m
- Sodium
- 1432mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 975mg
- Calcium
- 94mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1432MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.