Name: Hearty Homemade Enchilada Soup with Chicken & Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: mexican
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion diced; 3 cloves garlic minced; 2 medium bell peppers diced; 1 small zucchini diced; 1 cup sweet corn kernels; 2 cups cooked shredded chicken; 4 cups low sodium chicken broth; 1 15 oz can diced tomatoes; 1 10 oz can enchilada sauce; 1 15 oz can black beans drained and rinsed; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; salt and pepper to taste; 1 tablespoon lime juice; 2 tablespoons chopped cilantro; shredded cheese avocado and tortilla strips for serving

Description

This comforting enchilada soup features tender chicken, colorful vegetables, and bold spices in a flavorful broth. It’s easy to make on the stovetop and perfect for cozy weeknight dinners or meal prep.

Ingredients

Scale

2 tablespoons olive oil

1 medium yellow onion diced

3 cloves garlic minced

2 medium bell peppers diced

1 small zucchini diced

1 cup sweet corn kernels

2 cups cooked shredded chicken

4 cups low sodium chicken broth

1 15 oz can diced tomatoes

1 10 oz can enchilada sauce

1 15 oz can black beans drained and rinsed

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

salt and pepper to taste

1 tablespoon lime juice

2 tablespoons chopped cilantro

shredded cheese avocado and tortilla strips for serving

Instructions

1. Heat olive oil in a large pot over medium heat and sauté onion until translucent

2. Add garlic and cook until fragrant

3. Stir in bell peppers zucchini and corn and cook until vegetables begin to soften

4. Mix in chili powder cumin smoked paprika salt and pepper and cook for one minute

5. Pour in chicken broth enchilada sauce and diced tomatoes and bring to a boil

6. Reduce heat and simmer for 10 minutes

7. Add shredded chicken and black beans and simmer for 10 to 15 minutes

8. Stir in lime juice and cilantro and adjust seasoning

9. Ladle into bowls and top with cheese avocado and tortilla strips

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: soup
Method: stovetop
Cuisine: mexican

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 6
Sodium: 650
Fat: 10
Saturated Fat: 4
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: -
Fiber: 7
Protein: 25
Cholesterol: 60

Keywords: enchilada soup, chicken soup, homemade soup, fall soup, easy dinner, vegetable soup, comfort food, meal prep, spicy soup