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Easy Creamy Chicken Enchilada Soup Recipe
I haven’t been up to much lately - think it’s fair to say I am feeling a bit “meh”. Hoping springtime will bring back a bit of pep but in the meantime you will find me hibernating with a bowl of this super-filling and vibrant enchilada soup. #supergoldenbakes #enchiladasoup #healthysoup #foodphotography #soupforthesoul #slimmingworldfood #slimmingfriendly #healthyfood #comfortfood #huffposttaste #hautescuisines https://www.supergoldenbakes.com/chicken-enchilada-soup-recipe/ https://www.instagram.com/p/CL4v4KQB8LQ/?igshid=73cajihg9x2m
From Gastroposter Anita Chopra, via Instagram:
There isn't anything soup can't fix!
A hearty and flavorful keto-friendly twist on traditional chicken enchilada soup, using cauliflower rice and black soybeans as low-carb alternatives. This soup is packed with Mexican-inspired flavors and perfect for a cozy meal on a chilly day.
Ingredients: 1 lb chicken breast, cooked and shredded. 2 cups cauliflower rice. 1 can 15 oz black soybeans, drained and rinsed. 1 can 10 oz red enchilada sauce. 4 cups chicken broth. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. Optional toppings: sliced avocado, shredded cheese, sour cream, cilantro.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and diced onion and saut until the garlic smells good. Add the black soybeans, cooked chicken, enchilada sauce, chicken broth, ground cumin, chili powder, salt, and pepper. Stir everything together. Bring to a simmer, then let it cook for 15 to 20 minutes, stirring every now and then. Make the seasonings taste better. If you want, you can serve it hot and top it with sliced avocado, shredded cheese, sour cream, and cilantro.
Prep Time: 15 minutes
Cook Time: 25 minutes
DLSMith
This hearty and tasty enchilada soup was made with flavors from Disneyland in mind. This soup is great for any occasion because it is full of shredded chicken, beans, vegetables, and spices.
Ingredients: 1 lb chicken breasts, cooked and shredded. 1 cup onion, diced. 1 cup bell pepper, diced. 1 cup corn kernels. 1 can 15 oz black beans, drained and rinsed. 1 can 10 oz red enchilada sauce. 1 can 14.5 oz diced tomatoes. 1 can 4 oz green chilies, diced. 4 cups chicken broth. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1 cup shredded cheddar cheese for garnish. Fresh cilantro for garnish. Tortilla strips for garnish.
Instructions: Shred the chicken and put it in the Instant Pot. Add the bell pepper, corn, black beans, enchilada sauce, diced tomatoes, green chilies, chicken broth, cumin, chili powder, garlic powder, salt, and pepper. Close the lid on the Instant Pot and turn the valve so that it seals. Leave it to cook for 8 minutes on high pressure. Do a quick pressure release after the cooking cycle is over. Open the lid slowly. Mix the soup well, and if you need to, add more seasoning. Add shredded cheddar cheese, fresh cilantro, and tortilla strips to the top of the Disneyland Enchilada Soup while it's still hot.
Prep Time: 15 minutes
Cook Time: 8 minutes
Toputensili
Chicken Enchilada Soup is a hearty and tasty way to warm up. This soup is full of Tex-Mex flavors thanks to the chicken, bell peppers, onions, and mix of spices that were used to make it. For a hearty meal that's great for cold days, top it with fresh cilantro, shredded cheese, sour cream, and diced avocado. And since the enchilada sauce doesn't have sugar, it's keto-friendly!
Ingredients: 1 lb boneless, skinless chicken breasts. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 10 oz diced tomatoes with green chilies. 4 cups chicken broth. 1 cup enchilada sauce sugar-free. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 1/4 cup chopped fresh cilantro, for garnish. 1/4 cup shredded cheddar cheese, for garnish. 1/4 cup sour cream, for garnish. 1 avocado, diced, for garnish.
Instructions: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and diced bell pepper. Cook until softened, about 5 minutes. Add boneless, skinless chicken breasts to the pot and cook until browned on all sides, about 5 minutes. Stir in diced tomatoes with green chilies, chicken broth, enchilada sauce, ground cumin, and chili powder. Bring the soup to a simmer and let cook for 20-25 minutes, or until the chicken is cooked through and tender. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir to combine. Season with salt and pepper to taste. To serve, ladle the soup into bowls and top with chopped fresh cilantro, shredded cheddar cheese, sour cream, and diced avocado. Enjoy this delicious and comforting Chicken Enchilada Soup!
Prep Time: 15 minutes
Cook Time: 30 minutes
Squash Topfit
Chicken Enchilada Soup is a hearty and tasty way to warm up. This soup is full of Tex-Mex flavors thanks to the chicken, bell peppers, onions, and mix of spices that were used to make it. For a hearty meal that's great for cold days, top it with fresh cilantro, shredded cheese, sour cream, and diced avocado. And since the enchilada sauce doesn't have sugar, it's keto-friendly!
Ingredients: 1 lb boneless, skinless chicken breasts. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 10 oz diced tomatoes with green chilies. 4 cups chicken broth. 1 cup enchilada sauce sugar-free. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 1/4 cup chopped fresh cilantro, for garnish. 1/4 cup shredded cheddar cheese, for garnish. 1/4 cup sour cream, for garnish. 1 avocado, diced, for garnish.
Instructions: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and diced bell pepper. Cook until softened, about 5 minutes. Add boneless, skinless chicken breasts to the pot and cook until browned on all sides, about 5 minutes. Stir in diced tomatoes with green chilies, chicken broth, enchilada sauce, ground cumin, and chili powder. Bring the soup to a simmer and let cook for 20-25 minutes, or until the chicken is cooked through and tender. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir to combine. Season with salt and pepper to taste. To serve, ladle the soup into bowls and top with chopped fresh cilantro, shredded cheddar cheese, sour cream, and diced avocado. Enjoy this delicious and comforting Chicken Enchilada Soup!
Prep Time: 15 minutes
Cook Time: 30 minutes
Squash Topfit
Chicken Enchilada Soup is a hearty and tasty way to warm up. This soup is full of Tex-Mex flavors thanks to the chicken, bell peppers, onions, and mix of spices that were used to make it. For a hearty meal that's great for cold days, top it with fresh cilantro, shredded cheese, sour cream, and diced avocado. And since the enchilada sauce doesn't have sugar, it's keto-friendly!
Ingredients: 1 lb boneless, skinless chicken breasts. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 10 oz diced tomatoes with green chilies. 4 cups chicken broth. 1 cup enchilada sauce sugar-free. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 1/4 cup chopped fresh cilantro, for garnish. 1/4 cup shredded cheddar cheese, for garnish. 1/4 cup sour cream, for garnish. 1 avocado, diced, for garnish.
Instructions: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and diced bell pepper. Cook until softened, about 5 minutes. Add boneless, skinless chicken breasts to the pot and cook until browned on all sides, about 5 minutes. Stir in diced tomatoes with green chilies, chicken broth, enchilada sauce, ground cumin, and chili powder. Bring the soup to a simmer and let cook for 20-25 minutes, or until the chicken is cooked through and tender. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir to combine. Season with salt and pepper to taste. To serve, ladle the soup into bowls and top with chopped fresh cilantro, shredded cheddar cheese, sour cream, and diced avocado. Enjoy this delicious and comforting Chicken Enchilada Soup!
Prep Time: 15 minutes
Cook Time: 30 minutes
Squash Topfit
