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Chicken enchilada soup

Recipe Information

Description:
Chicken enchilada soup is a delicious Mexican recipe usually served as a main dish. It requires about 10 minutes of prep time and about 30 minutes of cooking time for a combined total time of 40 minutes. The overall cooking skill level is considered easy. This recipe will yield 12 servings if prepared as directed.
Servings 12
Preparation Time 10 Minutes
Cook Time 30 Minutes
Total Time 40 Minutes
Difficulty Easy
Main Ingredient Chicken
Category Poultry
Meal Lunch; Dinner
Type Main Dish; Side Dish
Subtype Soup
Cuisine Mexican
Cook Method Sautéing; Stove Top
Diet

Ingredients

  • 2 teaspoons vegetable oil

  • 1 cup onion, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1 can (16 ounces) navy beans

  • 1 can (28 ounces) diced tomatoes

  • 2 cans (14 1/2 ounces each) fat-free chicken broth

  • 1 can (8 ounces) tomato sauce

  • 2 cans (4 ounces each) chopped green chilies

  • 2 teaspoons dried oregano

  • 2 cups cooked chicken, chopped

  • 1/2 cup fresh cilantro, chopped

  • 1 cup shredded cheese

  • 10 thin corn tortillas

Directions

  • Add the oil to a large pot and heat. Sauté the onion, garlic, and cumin in the oil until the onion is soft but not brown.

  • Add the drained and rinced navy beans, tomatoes with liquid, and chicken broth to the pan. Bring the mixture to a boil, and then reduce the heat.

  • Mix in the tomato sauce, oregano, green chiles, and chicken. Let simmer for 15 minutes.

  • Stir in the cilantro and 1 cup of cheese until melted. Serve with the tortilla strips on the side.

Nutrition (per serving)

  • Calories: 170 cal

  • Total fat: 3g

  • Saturated fat: <1g

  • Polyunsaturated fat: 0g

  • Monounsaturated fat: 0g

  • Cholesterol: 20mg

  • Sodium: 480mg

  • Potassium: 340mg

  • Carbohydrate: 22g

  • Fiber: 4g

  • Sugar: 3g

  • Protein: 13g