Description
This creamy chicken enchilada soup is filled with flavor and good-for-you protein. Made with the perfect amount of spice, chicken breast and black beans, then topped with fresh avocado slices and a dollop of sour cream.
Ingredients
Scale
- 1 tablespoon avocado oil
- 1 large yellow onion, diced
- 1 poblano, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 teaspoon chipotle peppers in adobo sauce, minced
- 1 1/2 cups frozen sweet corn
- 15 oz. can fire roasted diced tomatoes
- 15 oz. can low sodium black beans, drained & rinsed
- 1 lb. chicken breast
- 4 cups chicken broth
- 8 oz. red enchilada sauce
- 4 oz. cream cheese
- juice from 1 lime (2–3 tablespoons)
- 1/3 cup fresh cilantro, chopped
Instructions
- Heat a dutch oven or large soup pot to medium high heat.
- Add avocado oil to the pot along with onion, garlic and poblano. Saute for 3-4 minutes, until onions are translucent.
- Next, add in chipotle pepper and red pepper. Stir and saute for 2-3 minutes.
- Add chicken broth, enchilada sauce, sweet corn, tomatoes, black beans and chicken to the pot. Give it a quick stir and bring to a boil. Simmer for 15-20 minutes until chicken is cooked through.
- Remove chicken from the pot and shred with two forks. Add chicken back to the pan along with cream cheese, lime juice and cilantro. Reduce heat to medium-low and cook until cream cheese has melted.
- Serve. Optional toppings: cheese, avocado, diced red onion, sour cream or greek yogurt.
