Chicken Enchilada Soup
A broth-based soup combining shredded chicken, tortillas, and red enchilada sauce. Served warm with toppings that vary by preference.
Ingredients
Method
Place chicken breast in a large pot and cover with chicken broth. Bring to a simmer over medium-high heat and cook for 15–18 minutes until the chicken is cooked through. Remove chicken and set aside to cool slightly, then shred with two forks.
In the same pot, add diced onion and minced garlic to the remaining broth. Sauté over medium heat for 3–4 minutes until softened.
Stir in red enchilada sauce, shredded chicken, canned corn, and black beans. Simmer for 10–12 minutes to blend flavors.
Add corn tortilla strips and simmer for 2–3 minutes until they begin to soften. Season with salt and freshly ground black pepper to taste.
Ladle soup into bowls and finish with fresh cilantro, lime juice, sour cream, and shredded cheese as desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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