Description
Chicken Enchilada Soup is the ultimate comfort food that captures the rich, zesty essence of traditional enchiladas in a creamy, soul-warming bowl. Perfect for busy weeknights or casual gatherings, this easy-to-make dish brings friends and family together around the table. In just 30 minutes, you’ll savor a satisfying soup topped with fresh cilantro and crunchy tortilla strips, creating an experience that tantalizes your taste buds and warms your heart. This versatile recipe allows for customization—feel free to add beans, corn, or swap in different proteins to suit your preferences.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 medium onion
- 3 garlic cloves
- 4 cups low-sodium chicken broth
- 1 can diced tomatoes with green chilies
- 1 can enchilada sauce (mild or spicy)
- Fresh cilantro (for garnishing)
Instructions
- Cook chicken breasts in a large pot with olive oil until golden brown on both sides; remove and shred.
- Sauté chopped onions and minced garlic in the same pot until translucent.
- Return shredded chicken to the pot and add chicken broth, diced tomatoes, and enchilada sauce; stir well.
- Bring to a boil, then reduce heat and simmer for about 10 minutes.
- Taste and adjust seasoning as needed before serving.
- Ladle into bowls and garnish with fresh cilantro and tortilla strips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg