Chicken Enchilada Soup
Chicken Enchilada Soup is a cozy, flavorful dish perfect for chilly evenings. This hearty soup features tender chicken, vibrant vegetables, and a blend of spices that create an irresistible fiesta in every bowl. Whether you’re gathering with friends or enjoying a quiet night in, this recipe delivers comfort and satisfaction. Easy to prepare and customizable with your favorite toppings, this soup will quickly become a household favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 medium yellow onion, diced
- 1 cup bell peppers (assorted colors), diced
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 cup corn (frozen or canned)
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- 1. Prep your ingredients: Dice onion and bell peppers; mince garlic.
- 2. Sauté aromatics: In a large pot over medium heat, heat olive oil and sauté onions and peppers until soft (about 5 minutes). Add minced garlic; cook for an additional minute.
- 3. Add chicken & spices: Add chicken breasts along with cumin and chili powder; cook until chicken is slightly browned.
- 4. Pour in tomatoes & broth: Add diced tomatoes (with juices) and chicken broth; stir to combine.
- 5. Simmer & shred chicken: Cover and simmer for 20 minutes until chicken is cooked through. Remove chicken, shred it using two forks, and return it to the pot.
- 6. Final touches & serve: Stir in corn and simmer for another 5 minutes. Serve hot garnished with fresh cilantro and lime juice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 70mg