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chicken-enchilada-soup-recipe

Chicken Enchilada Soup Recipe

A hearty and flavorful chicken enchilada soup that's gluten-free.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 300 kcal

Ingredients 

Main Ingredients

  • 2 cups Cooked Chicken, shredded
  • 1 cup Enchilada Sauce
  • 4 cups Chicken Broth
  • 1 cup Black Beans, drained and rinsed
  • 1 cup Corn Kernels
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • to taste Salt and Pepper

Instructions 

  1. 1. In a large pot, combine the chicken broth and enchilada sauce. Bring to a simmer.
  2. 2. Add the shredded chicken, black beans, corn, cumin, chili powder, garlic powder, and onion powder. Stir well.
  3. 3. Simmer for 20-25 minutes, stirring occasionally.
  4. 4. Season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 300kcal | Carbohydrates: 30g | Protein: 20g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 800mg | Potassium: 600mg | Fiber: 6g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 2mg

Keywords

Chicken Enchilada Soup, Gluten-Free
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