Description
This Chicken Enchilada Soup captures the sun-drenched spirit of a vibrant Mexican kitchen, offering a mesmerizing tapestry of deep, smoky flavors and a rainbow of fresh, crunchy toppings. Every single spoonful delivers a velvety, rich texture paired with the satisfying snap of fresh peppers and the buttery softness of ripe avocado.
Ingredients
1.5 lbs Organic Chicken Breast or Thighs
2 tbsp Avocado Oil
1 medium Yellow Onion (diced)
2 medium Bell Peppers (Red and Green)
4 cloves Garlic (minced)
14 oz Fire-Roasted Tomatoes
4 cups Chicken Bone Broth
15 oz Black Beans (rinsed)
1 cup Organic Sweet Cor
2 tbsp Chili Powder
1 tbsp Cumi
1 tsp Raw Honey or Monk Fruit
Instructions
- Heat two tablespoons of avocado oil in a large Dutch oven over medium-high heat. Season your chicken with salt and pepper and sear until golden brown on both sides. Remove the chicken and set aside
- In the same pot, add the diced onions and bell peppers. Sauté for 5-7 minutes until soft and slightly browned. Add minced garlic and stir for another 60 seconds
- Sprinkle chili powder and cumin over the vegetables and stir for two minutes to bloom the spices
- Pour in fire-roasted tomatoes, chicken bone broth, black beans, corn, and honey or monk fruit. Stir well to combine and scrape up browned bits
- Return the chicken to the pot, bring to a gentle boil, then cover and reduce heat to simmer for 20-25 minutes until chicken is tender
- Remove the chicken, shred it, and return it to the pot. Stir in fresh lime juice and serve with your favorite toppings
Notes
For a creamier finish, you can swirl in a dollop of full-fat coconut milk or a spoonful of cashew cream.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4g
- Sodium: Please add specific sodium content.
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 85mg