Description
Chicken Enchilada Soup is a comforting and flavorful dish that brings warmth to chilly evenings. This one-pot wonder features tender chicken simmered in a zesty, creamy broth, topped with crunchy tortilla strips and fresh cilantro.
Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 cup frozen corn
- 1 cup enchilada sauce
- Fresh cilantro (for garnish)
- ½ cup sour cream (for topping)
- Tortilla strips (for topping)
Instructions
- In a large pot over medium heat, sauté chopped onions in a splash of oil until fragrant. Add minced garlic and cook for an additional minute.
- Stir in shredded chicken, chicken broth, diced tomatoes with juices, corn, and enchilada sauce. Mix well.
- Bring the mixture to a simmer and let it cook for about 20 minutes to meld flavors.
- Serve hot in bowls topped with fresh cilantro, sour cream, and tortilla strips.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 80mg
Keywords: Customize your toppings by adding avocado or cheese. For a vegetarian option, substitute chicken with black beans or chickpeas. Adjust the spice level by choosing mild or hot enchilada sauce.