Description
Chicken Enchilada Soup is a cozy, flavorful dish that combines tender shredded chicken, vibrant bell peppers, and zesty spices in a rich broth. This easy-to-make soup is perfect for chilly evenings or family gatherings, providing warmth and satisfaction with every spoonful. Elevate your meal with your favorite toppings for a delightful finish.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 medium yellow onion, finely chopped
- 1 cup mixed bell peppers (red, yellow, green), diced
- 1 can (14.5 oz) diced tomatoes in juice
- 4 cups low-sodium chicken broth
- 2 tsp cumin powder
- 2 tsp chili powder
Instructions
- Gather and chop all ingredients for easy access.
- In a large pot over medium heat, add oil and sauté the onion and garlic until fragrant (2-3 minutes).
- Add chicken breasts and bell peppers along with half of the diced tomatoes. Simmer for about 10 minutes until chicken starts cooking through.
- Stir in cumin, chili powder, remaining tomatoes, and chicken broth. Bring to a boil then reduce heat to simmer for another 15-20 minutes.
- Remove cooked chicken from pot, shred with forks, and return to soup.
- Adjust seasoning as needed. Serve hot with toppings like avocado or tortilla strips.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 31g
- Cholesterol: 80mg
Keywords: For a vegetarian version, swap chicken for black beans or lentils. Enhance flavor by adding corn or additional vegetables such as zucchini. Store leftovers in an airtight container in the fridge for up to three days.