How to make Chicken Enchilada Soup

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

Start by boiling 6 cups of water in a large stock pot on high heat.

Add 3 tablespoons of chicken bouillon to the water for seasoning.

Trim excess fat from the chicken breast and fillet it for quicker cooking.

Once the water is boiling, add the chicken to the pot and set a timer for 12 minutes.

While the chicken is cooking, prepare garnishments by dicing a ripe avocado and placing it in the refrigerator until needed.

After about 10 minutes, check the chicken to ensure it doesn't overcook, as it should be tender and not rubbery.

Remove the chicken from the pot and set it aside to cool.

Add 1 can of black beans (drained), 1 can of diced tomatoes with lime juice, and 1 can of red enchilada sauce to the broth in the pot.

Simmer the mixture on medium-low heat to warm it up.

Dice the cooked chicken into 3/4 to 1-inch pieces and add it back into the soup.

Stir the soup to combine all ingredients and let the flavors meld together for a few minutes.

Serve the soup in bowls and garnish with cheddar cheese, crushed tortilla chips, diced avocado, and a dollop of sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens