Chicken Enchilada Soup
Nobody will be bored with this version of chicken soup! Full of popping flavors and creamy toppings, and easier than making enchiladas!
- 2 tablespoons oil (avocado or olive)
- 2 large chicken breasts (about 1 lb)
- 2 tablespoons taco seasoning
- 1 cup onion (diced (about half a large onion))
- 1 bell pepper (diced into ½” pieces)
- 5 cloves garlic (minced)
- 1 tablespoon salt (plus more to taste)
- 1 4 oz can diced green chiles
- 1 15 oz can black beans
- 1 15 oz can cannellini beans
- 1 10 oz can enchilada sauce (green or red- your choice!)
- 4 cups chicken broth
- 1 cup diced tomato (fresh or canned)
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 lime (juiced)
- lime wedges, cilantro, avocado, crema or sour cream, and tortilla strips (optional, for topping)
- In a large pot, heat the oil over medium high heat. Season the chicken with taco seasoning on both sides.
- Once the pot is hot, sear the chicken on each side until it starts to brown. Once each side has some color, remove it from the pan. It won’t be cooked all the way just yet, but don’t worry! We’ll finish it later. Set aside on a plate.
- Add more oil if necessary, then saute the onion and bell pepper for about 5 minutes. Add in the garlic, and saute until the veggies just start to get tender.
- Stir in the green chiles, black beans, cannellini beans, enchilada sauce, broth, tomatoes, chili powder and cumin. Bring to a boil, then lower to medium low heat.
- Return the chicken breasts to the pot, and let the soup simmer for about 10 minutes, or until the chicken is tender and cooked through.
- Remove the chicken from the pot, shred into bite sized pieces, and return. Stir in the lime juice.
- Garnish with toppings of your choice and enjoy!
You can use rotisserie chicken instead; just sauté the veggies like normal and add 2 cups of shredded rotisserie chicken in for the last 10 minutes of cooking!