Easy Chicken Enchilada Soup
An easy and flavorful enchilada soup recipe that tastes like it's been simmering for hours - but only takes 30 minutes.
Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings 6 servings
- 1 Tbsp extra virgin olive oil
- 1 small red onion diced
- 3 cloves garlic minced
- 4 cups shredded chicken
- 4 cups chicken broth preferably unsalted
- 1 cup salsa verde
- 1 can 15 oz black or pinto beans (rinsed and drained)
- 4 cups tortilla chips
- 1/2 cup cilantro chopped
- 1 tsp lime juice
- 1 tsp salt
- 1 avocado sliced
- 3/4 cup shredded cheddar cheese
Heat oil in a large pot or dutch oven over medium high heat. Add onions and cook 3-4 minutes until softened. Stir in garlic and cook one minute more.
Add broth, salsa verde, beans, chicken, and tortilla chips into the pot.
Bring to a boil and then reduce heat to medium-low. Let simmer for 15 minutes.
Stir in cilantro, lime juice and salt.
Serve and enjoy!
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Calories: 697kcal | Carbohydrates: 59g | Protein: 34g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 1381mg | Potassium: 810mg | Fiber: 6g | Sugar: 4g | Vitamin A: 545IU | Vitamin C: 7.2mg | Calcium: 264mg | Iron: 2.8mg