Chicken Enchilada Soup
Enchilada sauce, chicken, green peppers, onions, black beans, corn and tomatoes come together in a slightly spicy perfectly seasoned broth to make this one of our family's favorite soups. Perfect for a Fall supper, it's easy to reheat for delicious leftovers as well!
Servings 6 servings
Calories 212kcal
Ingredients
- 1 ½ tablespoons olive oil
- 1 medium onion chopped
- 1 green bell pepper finely diced
- 3 cloves garlic minced
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon dried marjoram
- ½ teaspoon ground cumin
- 4 cups low-sodium chicken broth
- 1 (10-ounce) can red enchilada sauce
- 1 (15-ounce) can black beans rinsed and drained
- 1 (15-ounce) can sweet yellow corn drained
- 1 (10-ounce) can diced tomatoes with green chilies Rotel
- 2 ½ cups cooked diced chicken
- 1 tablespoon chopped cilantro
- tortilla strips optional
- sour cream optional
- cheddar cheese optional
Instructions
- Heat olive oil in a heavy stockpot or Dutch Oven over medium heat.
- Add the onion and peppers and cook for 4-5 minutes or until soft. Reduce the heat to low, add the minced garlic, paprika, chili powder, marjoram, and cumin, and cook for 1 minute while stirring.
- Add the chicken broth, enchilada sauce, black beans, corn, and diced tomatoes with green chiles. Simmer for 20 minutes, stirring occasionally.
- Add the cooked chicken and simmer for 5 minutes. Ladle into bowls and top with chopped cilantro, tortilla strips, sour cream, and shredded cheddar cheese, if desired.
Notes
- If available, use sweet Vidalia Onions.
- Rotisserie chickens are available at warehouse stores like Costco, Sam's, and most local grocery stores.
- Drain and rinse the black beans and corn to remove all excess sodium.
- Use low-sodium chicken broth, as there is enough sodium in the other canned goods in this recipe.
- If you desire more heat, add a couple of tablespoons of fresh minced jalapenos, a few pinches of ground cayenne pepper, or a finely minced chipotle pepper packed in adobo sauce.
- Top with tortilla strips, sour cream, chopped fresh cilantro, shredded cheddar or Monterey Jack, chopped avocado, and sliced black olives.
Nutrition
Calories: 212kcal | Carbohydrates: 7g | Protein: 20g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 136mg | Potassium: 757mg | Fiber: 1g | Sugar: 2g | Vitamin A: 439IU | Vitamin C: 22mg | Calcium: 27mg | Iron: 2mg