Description
Chicken Enchilada Soup is a warm, comforting dish that bursts with robust flavors and creamy textures. This easy-to-make soup combines tender chicken, zesty spices, and vibrant vegetables, making it perfect for chilly evenings or casual gatherings. Serve it up with your favorite toppings for an unforgettable meal everyone will love.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp cumin
- Olive oil for sautéing
- Optional toppings: sour cream, shredded cheese, cilantro, lime wedges
Instructions
- Prepare your ingredients by dicing the onion and bell pepper and mincing the garlic. Cube the chicken breasts into bite-sized pieces.
- Heat olive oil in a large pot over medium heat. Sauté onions and bell peppers until softened (about 5 minutes), then add garlic and cook until fragrant (about 1 minute).
- Stir in canned tomatoes and cumin before adding cubed chicken to the pot.
- Pour in chicken broth and bring to a boil. Reduce heat to simmer uncovered for about 20 minutes until the chicken is cooked through.
- Shred the chicken using two forks in the pot. Adjust seasonings if needed.
- Serve hot topped with sour cream, shredded cheese, cilantro, and lime wedges.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: For enhanced flavor, use fire-roasted diced tomatoes. Customize spice levels by adjusting cumin or adding chili powder. Leftovers taste even better the next day; store them in an airtight container.