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Chicken Enchilada Soup

A hearty and flavorful Mexican-inspired soup with tender chicken, corn, beans, and cheese, all simmered in a spicy tomato broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 teaspoons olive oil
  • 0.5 cup onion chopped
  • 3 cloves garlic minced
  • 3 cups less sodium chicken broth
  • 8 oz can tomato sauce
  • 1.5 teaspoons chipotle chili in adobo sauce or more to taste
  • 0.25 cup chopped cilantro plus more for garnish
  • 15 oz can black beans rinsed and drained
  • 14.5 oz can petite diced tomatoes
  • 2 cups frozen corn
  • 1 teaspoon cumin
  • 0.5 teaspoon dried oregano
  • 2 skinless chicken breasts chicken breasts 16 oz total
  • 0.75 cup shredded part skim cheddar cheese
  • 0.25 cup chopped scallions
  • 4 oz small Haas avocado diced
  • 6 tablespoons reduced fat sour cream optional

Method
 

Preparation Steps
  1. Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce, and chipotle adobo sauce, bringing to a boil. Add cilantro and remove from heat. Pour into crockpot.
  2. Add drained beans, diced tomatoes, corn, cumin, oregano, and stir. Add chicken breasts; cover and cook on low for 4-6 hours.
  3. Remove chicken and shred with two forks. Return chicken to the soup, adjust seasonings, and serve in bowls topped with cheese, avocado, scallions, and cilantro. Optional: serve with sour cream or crushed tortilla chips.

Notes

This soup is perfect for a quick, flavorful dinner or meal prep. Feel free to customize with additional veggies or spice levels.