Description
Chicken Enchilada Soup is a delightful fusion of tender chicken, vibrant vegetables, and zesty spices simmered in a creamy broth. This comforting dish is perfect for chilly evenings or gatherings with friends and family. Easy to prepare and customize with your favorite toppings, each spoonful offers a burst of flavor that will leave you craving more.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1 lb), diced
- 3 cloves fresh garlic, minced
- 1 medium onion, diced
- 2 bell peppers (red or green), diced
- 4 cups low-sodium chicken broth
- 2 cups enchilada sauce (store-bought or homemade)
- 1 tsp cumin
- Salt and pepper to taste
- ½ cup sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
Instructions
- In a large pot over medium heat, sauté the onion and bell peppers in a splash of oil for about 5 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the diced chicken, chicken broth, and enchilada sauce; bring to a simmer.
- Add cumin along with any additional desired spices; let simmer for about 20 minutes until flavors meld together.
- Serve hot, garnished with shredded cheese and sour cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg