Ingredients
Scale
- 1 lb chicken breast
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 tbsp cumin
- 1 tbsp chili powder
- 4 cups chicken broth
- 1 cup red enchilada sauce
- 1 can (14 oz) fire-roasted tomatoes
- 1 can (15 oz) black beans, drained
- 1 cup corn
- 1/2 cup sour cream or cream cheese
Instructions
- In a large pot, sauté onion, bell pepper, and garlic with cumin and chili powder for 3 minutes.
- Add chicken broth, enchilada sauce, tomatoes, black beans, corn, and chicken.
- Simmer for 20 minutes or until chicken is fully cooked.
- Remove chicken, shred it, and return to the pot.
- Turn off heat and stir in sour cream or cream cheese until smooth.
- Serve warm, garnished as desired.
Notes
- Use pre-cooked chicken for a faster version.
- Adjust spice level by adding more or less chili powder.
- Garnish with cheese, avocado, or cilantro if desired.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg