Chicken Enchilada Soup
Chicken Enchilada Soup is your go-to comfort food that combines tender chicken, zesty fire-roasted tomatoes, and a blend of spices for a warm, flavorful experience. Perfect for busy weeknights or cozy family gatherings, this easy-to-make soup can be customized with your favorite toppings. Indulge in each spoonful of this hearty dish that’s sure to become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 1 medium onion, chopped
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- 1 can (4 oz) diced green chiles
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ cup sour cream or Greek yogurt for serving
Instructions
- Gather all ingredients before starting.
- In a large pot over medium heat, add 1 tbsp olive oil and season chicken breasts with salt and pepper. Cook until golden brown on both sides (6-7 minutes). Remove from pot and shred.
- In the same pot, sauté chopped onions and minced garlic for about 2-3 minutes until fragrant.
- Stir in diced tomatoes, green chiles, cumin, and chili powder; simmer for 5 minutes.
- Pour in chicken broth and bring to a gentle boil; reduce heat and simmer for another 10 minutes.
- Return shredded chicken to the pot and stir well to combine. Serve hot with a dollop of sour cream or yogurt.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: - Customize by adding black beans or corn for extra texture. - For a spicier kick, include jalapeños or hot sauce. - Store leftovers in an airtight container in the fridge for up to three days.