Chicken soup soothes the soul, but sometimes your taste buds want to shake it up a bit. Toss a good mix of Mexican-inspired ingredients into the soup pot – think black beans, corn and enchilada sauce – and dinner starts to dance. Adorn your spicy bowl of lively with toppings like avocado, sour cream and crumbled tortilla chips.
Easy Chicken Enchilada Soup
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 10 cups
Calories 122 kcal
Ingredients
- 1-1/2 lbs. chicken thighs boneless and skinless
- 32 oz. chicken broth
- 1 can (15 oz.) black beans
- 1 can (14 oz.) diced tomatoes
- ½ cup enchilada sauce
- 1 cup carrots sliced
- 1 cup corn kernels
Optional Toppings
- Cilantro chopped
- Avocado sliced
- Sour cream
Instructions
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In soup pot, cook chicken on medium heat about 20 minutes, turning after 10 minutes. Remove chicken from pot and set aside.
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Add remaining ingredients to soup pot and bring to boil. Turn down heat to simmer.
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Chop chicken, return to soup pot and simmer 20 minutes.
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Serve with desired toppings.
Recipe Notes
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Nutrition Facts
Easy Chicken Enchilada Soup
Amount Per Serving
Calories 122
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 24mg8%
Sodium 721mg30%
Potassium 331mg9%
Carbohydrates 14g5%
Fiber 4g16%
Sugar 3g3%
Protein 8g16%
Vitamin A 2293IU46%
Vitamin C 6mg7%
Calcium 37mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.