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This creamy chicken enchilada soup is filled with flavor and good-for-you protein. Made with the perfect amount of spice, chicken breast and black beans, then topped with fresh avocado slices and a dollop of sour cream.
Scale
Ingredients
- 1 tablespoonavocado oil
- 1large yellow onion, diced
- 1poblano, diced
- 3garlic cloves, minced
- 1红椒丁
- 1 teaspoonchipotle peppers in adobo sauce, minced
- 1 1/2 cupsfrozen sweet corn
- 15 oz. can fire roasted diced tomatoes
- 15 oz. can low sodium black beans, drained & rinsed
- 1lb. chicken breast
- 4 cupschicken broth
- 8 oz. red enchilada sauce
- 4 oz. cream cheese
- 居ice from1lime (2–3tablespoons)
- 1/3 cupfresh cilantro, chopped
Instructions
- Heat a dutch oven or large soup pot to medium high heat.
- Add avocado oil to the pot along with onion, garlic and poblano. Saute for 3-4 minutes, until onions are translucent.
- Next, add in chipotle pepper and red pepper. Stir and saute for 2-3 minutes.
- Add chicken broth, enchilada sauce, sweet corn, tomatoes, black beans and chicken to the pot. Give it a quick stir and bring to a boil. Simmer for 15-20 minutes until chicken is cooked through.
- Remove chicken from the pot and shred with two forks. Add chicken back to the pan along with cream cheese, lime juice and cilantro. Reduce heat to medium-low and cook until cream cheese has melted.
- Serve. Optional toppings: cheese, avocado, diced red onion, sour cream or greek yogurt.
Keywords:chilis enchilada soup, winter soup recipe, creamy soup recipe
