Name: Chicken enchilada soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, diced into bite-size pieces; 1/2 cup canned black beans, drained and rinsed; 1/2 cup mild red enchilada sauce; 1 cup reduced-sodium chicken broth; 1/3 cup yellow onion, diced; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

437 calories

Protein: 56g; 51% of calories
Carbs: 30g; 28% of calories
Fat: 10g; 21% of calories

Ingredients

8 items

7 oz boneless skinless chicken breast, diced into bite-size pieces
½ cup canned black beans, drained and rinsed
½ cup mild red enchilada sauce
1 cup reduced-sodium chicken broth
⅓ cup yellow onion, diced
1 tsp extra virgin olive oil
¼ tsp salt
⅓ cup fresh cilantro, chopped

Instructions

Prep 10 min · Cook 15 min

Heat the olive oil in a small pot over medium heat. Add the diced onion and a pinch of the salt, and cook for 5 minutes until the onion is softened and translucent.
Add the chicken pieces, black beans, enchilada sauce, and chicken broth to the pot. Stir to combine and bring to a simmer. Cook the soup for 15 minutes to allow the flavors to meld and the chicken to cook through. Done when opaque in the center, 165°F.
Taste and season with the remaining salt if needed. Ladle the soup into a bowl and top with the chopped cilantro.

Nutrition

Ingredients

Instructions

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