15-Minute Chicken Enchilada Soup
Soup is on in minutes with this easy and delicious recipe. Serve it in Whole Wheat Bread Bowls.
Servings 9
Equipment
- Large pot
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups chopped white onion
- 3 cloves garlic, minced
- 1 14.5-ounce can chicken broth
- 1 12.5-ounce can white chunk chicken breast, flaked (undrained)
- 1 15.25-ounce can whole kernel corn, drained
- 1 15-ounce black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes including juice
- 1 (10-ounce) can mild red enchilada sauce
- 1 (4-ounce) can mild diced green chiles, undrained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon ground black pepper, or to taste
Instructions
For the Soup
- Heat the olive oil in a large pot over medium high heat. Add the onion and cook until translucent, 2- 3 minutes. Add the garlic and cook 30 seconds.
- Sir in the remaining ingredients.
- Bring the soup to a simmer and cook 8 - 10 minutes.
- Serve immediately with assorted toppings as desired.
- NUTRITION INFORMATION PER SERVING (1 cup, 300g): 180 calories, 45 calories from fat, 5g total fat, 1g saturated fat, 0g trans fat, 25mg cholesterol, 620mg sodium, 22g carbohydrate, 4g dietary fiber, 4g sugars, 14g protein, 21mcg folate, 10mg vitamin C, 2mg iron.
- Serve this Chicken Enchilada Soup in homemade Whole Wheat Bread Bowls.