Chicken Enchilada Soup
Experience the warmth of home with this easy-to-make chicken enchilada soup. Bursting with tender chicken, vibrant bell peppers, and a zesty broth, each bowl offers a delightful blend of flavors that will make you feel cozy and satisfied. Perfect for weeknight dinners or family gatherings, this comforting dish is sure to become your new favorite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 bell peppers (any color), chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- 1 packet (1 oz) taco seasoning
- Fresh cilantro and sour cream for garnish
Instructions
- In a large pot over medium heat, drizzle olive oil and sauté diced onion and bell peppers for about 5 minutes until softened.
- Add minced garlic and sauté for another minute until fragrant.
- Stir in chicken breasts, diced tomatoes with juices, chicken broth, and taco seasoning.
- Bring to a gentle boil; reduce heat and simmer uncovered for about 20 minutes until chicken is cooked through.
- Remove chicken from the pot, shred using two forks, then return it to the pot.
- Serve hot topped with fresh cilantro and a dollop of sour cream.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 610mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg