Chicken Enchilada Soup

If you are craving enchiladas but want to try a healthier option, opt for this enchilada soup recipe that is full of protein, fiber and spice!

Ingredients:
1 tablespoon olive oil
1 medium white onion, chopped
1 jalapeno, seeded and diced
1 small green bell pepper, very finely diced (about ½ cup diced green bell pepper)
½ cup finely diced cilantro
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 cup red enchilada sauce 
4 cups low sodium chicken broth
1 15-ounce can cannellini white beans, rinsed and drained
1 pound boneless skinless chicken thighs
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper

For the creamy white bean base:
1 15-ounce can cannellini white beans, rinsed and drained
½ cup water or chicken broth

For the mix-ins:
3/4 cup frozen corn
1 medium lime, juiced
1/4 cup fresh, chopped cilantro

For garnish:
Tortilla strips or chips
Extra cilantro
Avocado slices
Jalapeno slices
Extra lime wedges

Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion, jalapeno, green bell pepper, cilantro and garlic; saute until onions are translucent and begin to soften, about 2-4 minutes.

Next bring the heat to low and stir in all of the spices: cumin, coriander, turmeric, garlic powder, oregano, and salt and pepper. Cook for 20 seconds, then stir in the enchilada sauce, chicken broth, 1 can of rinsed and drained white beans (about 1 ½ cups white beans), uncooked chicken thighs, and salt and pepper.

Bring soup to a boil then reduce to a simmer for 25-30 minutes. Do not cover. After 25 minutes or so, remove the chicken with a slotted spoon and shred with two forks then add back to the pot.

Finally, add the remaining can of rinsed and drained white beans (1 1/2 cups white beans) and ½ cup water (or broth) to a blender or food processor. Blend until somewhat smooth, adding a little more water if necessary. Add blended white beans into the soup pot and then stir in the corn, lime juice and cilantro. Taste and add more salt and pepper, as necessary. Allow soup to cook and simmer uncovered for 10 more minutes to thicken and bring flavors together. Serve with tortilla chips, shredded cheese, an extra lime wedge, jalapeno slices and avocado. Serves 4-6.

Nutrition Information
Servings: 4 servings
Serving size: 1 serving (based on 4)
Calories: 391; Fat: 11g; Saturated fat: 2.4g; Carbohydrates: 38.5g; Fiber: 7.2g; Sugar: 3.9g; Protein: 36.8g

Printable recipe available at: https://www.ambitiouskitchen.com/chicken-enchilada-soup/

 

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