Chicken Enchilada Soup
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Diethood · by Katerina Petrovska★ 4.8 (15)

Chicken Enchilada Soup

NUTRITION · PER SERVING210M COOK
CAL 15%·PRO 58%
CARBS 30G39% OF CAL
7G FIBER0G ADDED0G INTRINSIC14G OTHER9G TOTAL SUGAR
FAT 10G28% OF CAL
3G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty slow-cooker soup packed with shredded chicken, beans, corn, and topped with cheese and sour cream. Rich enchilada flavors make this an easy weeknight favorite.

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Nutrition & ingredients

Ingredients

serves 8
  • ½ tablespoon olive oil
  • 1 small yellow onion (finely chopped)
  • 4 cloves garlic (minced)
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 19 ounces can of red enchilada sauce
  • 15 ounces can of corn (rinsed and drained)
  • 15 ounces can of black beans or red kidney beans ( rinsed and drained)
  • 28 ounces canned diced tomatoes
  • 4 cups low sodium chicken broth
  • 1.5 pounds boneless, skinless chicken breasts
  • 1 bay leaf
  • ⅓ cup shredded cheddar cheese (plus more for serving)
  • ¼ cup heavy cream (or to taste)
  • sour cream (for serving)
  • fresh chopped cilantro or parsley (for serving)
  • sliced lime (for serving)
  • other toppings may include sliced avocados and crushed tortilla chips
PREP
10M
SODIUM
1308MG
ESTIMATE
COMPLETE

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