Creamy Chicken Enchilada Soup
Ingredients
The soup
-
1
tablespoon
avocado oil
-
1
large
yellow onion, diced
-
1
poblano, diced
-
3
cloves
garlic, minced
-
1
red bell pepper, diced
-
1
teaspoon
chipotle peppers in adobo sauce, minced
-
1½
cups
frozen sweet corn
-
15
oz.
can fire roasted diced tomatoes
-
15
oz.
can low sodium black beans, drained & rinsed
-
1
lb.
chicken breast
-
4
cups
chicken broth
-
8
oz.
red enchilada sauce
-
4
oz.
cream cheese
-
juice from 1
lime (2–3 tablespoons)
-
⅓
cup
fresh cilantro, chopped
Toppings
-
sliced avocado
-
sour cream
-
Greek yogurt
-
diced red onion
-
shredded cheese
Instructions
- Heat a dutch oven or large soup pot to medium-high heat.
- Add avocado oil, onion, garlic, and poblano to the pot and sauté until onions are translucent.
- Stir in chipotle pepper and red bell pepper, and sauté for a few more minutes.
- Add chicken broth, enchilada sauce, sweet corn, tomatoes, black beans, and chicken to the pot, then bring to a boil and simmer until chicken is cooked through.
- Remove chicken, shred it, and return it to the pot along with cream cheese, lime juice, and cilantro.
- Reduce heat and cook until cream cheese is melted, then serve with your favorite toppings.
Nutrition Facts (estimated)
Servings
5-6
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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