Description
A comforting and nourishing Chicken Enchilada Soup that captures the bold flavors of traditional enchiladas, perfect for a cozy dinner with family or friends.
Ingredients
Scale
1.5 lbs Chicken Breast or Thighs
2 tablespoons Avocado Oil
1 medium Yellow Onion, diced
2 Bell Peppers, chopped
4 cloves Garlic, minced
1 can (15 oz) Black Beans, rinsed
1 cup Frozen or Fresh Cor
1 can (10 oz) Diced Tomatoes with Green Chilies
2 cups Enchilada Sauce (Homemade or Clean Label)
4 cups Chicken Bone Broth
1 teaspoon Cumi
1 teaspoon Chili Powder
1 teaspoon Smoked Paprika
1 teaspoon Honey
Instructions
- Sauté the diced onion and chopped bell peppers in avocado oil until soft and translucent, then add minced garlic
- Sear the chicken in the pot for 2 minutes on each side to lock in moisture
- Pour in the chicken bone broth, enchilada sauce, and diced tomatoes. Add the spices and honey, ensuring chicken is submerged
- Bring to a boil, reduce to low, and simmer for 20-25 minutes until chicken is cooked through
- Shred the chicken and return it to the pot along with rinsed black beans and corn. Simmer for an additional 5-10 minutes
- Taste and adjust seasoning as desired
Notes
For a creamier soup, blend half an avocado with some broth and stir it back in.
This soup can be made in a slow cooker; just add ingredients and cook on low for 6-7 hours.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 470mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg