Enchilada Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick and hearty enchilada soup with chicken, black beans, corn, and tomato sauce spiced with chipotle, cumin, and chili powder. Done in just 25 minutes, it's satisfying and flavorful.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon unsalted butter
- 1 medium yellow onion (diced (about 2 cups))
- 1 red bell pepper (diced (a scant 2 cups))
- 3 celery stalks (chopped (about 1 cup))
- 3 garlic cloves (minced)
- 1 tablespoon minced chipotle peppers in adobo (plus 1 tablespoon adobo sauce)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground oregano
- ½ teaspoon chili powder
- ¾ teaspoon kosher salt (plus additional to taste)
- 3 to 4 cups low-sodium chicken broth (divided)
- 1 (15-ounce) can tomato sauce
- 2 (15-ounce) cans black beans (rinsed and drained)
- 2 pounds boneless (skinless chicken breasts or thighs)
- 2 cups frozen corn (thawed)
- 2 tablespoons fresh lime juice (from about 1 lime)
- Toppings: cilantro, avocado, tortilla strips, shredded Mexican blend cheese, queso fresco
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1098mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1184mg
- Calcium
- 139mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1098MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.