Easy 30-Minute Chicken Enchilada Soup
View original ↗
Averie Cooks · by Averie Sunshine★ 4.6 (7)

Easy 30-Minute Chicken Enchilada Soup

NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 43%
CARBS 28G40% OF CAL
6G FIBER17G OTHER5G TOTAL SUGAR
FAT 9G28% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick 30-minute chicken enchilada soup with chicken, beans, corn, and a tomato-chile base seasoned with cumin and smoked paprika. A hearty, weeknight-friendly main with Mexican flavors that's lighter than traditional chili.

mainmexicansoupchickendairy freegluten free
View the full recipe on Averie Cooks →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 4 tablespoons olive oil (divided)
  • 1 pound boneless skinless chicken breast
  • 1 tablespoon + 1 teaspoon ground cumin (divided)
  • 1 large/extra-large sweet Vidalia onion (diced small)
  • 3 to 5 garlic cloves (finely pressed or minced)
  • one 15-ounce can red kidney beans (I used low-salt, drained and rinsed)
  • one 15-ounce can black beans (I used no-salt added, drained and rinsed)
  • 1 to 1.5 cups frozen corn (not necessary to thaw; or one 15-ounce can corn, drained and rinsed may be substituted)
  • one 14.5-ounce can petite diced fire-roasted tomatoes (regular petite diced tomatoes may be substituted)
  • one 10-ounce can red enchilada sauce (I used medium heat)
  • two 4-ounce cans fire-roasted diced green chiles
  • about 2 cups water (chicken or vegetable broth, or as desired)
  • 1 to 1.5 tablespoons chili powder (I used 1.5)
  • 2 teaspoons smoked paprika (regular paprika may be substituted)
  • 1 teaspoon kosher salt (optional and to taste)
  • 1 teaspoon freshly ground black pepper (or to taste)
  • 1 to 3 teaspoons granulated sugar (optional and to taste)
  • 1 to 2 tablespoons lime juice (optional and to taste)
  • fresh cilantro
PREP
10M
SODIUM
774MG
ESTIMATE
COMPLETE

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