Spicy Chicken Enchilada Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy Mexican soup loaded with two types of enchilada sauce, beans, corn, and topped with cheese and sour cream. This stovetop soup is hearty enough to be a weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons butter
- 1½ pounds boneless (skinless chicken breast, cut into ½-inch pieces)
- 1 onion (chopped)
- 1 red bell pepper (chopped)
- 1 tablespoon minced garlic
- 1 32-ounce container chicken broth
- 1 10-ounce can green enchilada sauce
- 1 10-ounce can red enchilada sauce
- 1 15-ounce can corn, drained
- 1 15-ounce can pinto beans, rinsed and drained
- 1 15-ounce can black beans, rinsed and drained
- 1 10-ounce can diced tomatoes and green chiles, drained
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- Garnish: sliced green onions (toritilla chips)
At a glance
PER SERVING · TIME 50M
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
- 40m
- Sodium
- 1533mg
- 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
- 936mg
- Calcium
- 337mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1533MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.