Chicken Enchilada Soup
Chicken enchilada soup is a comforting bowl of soup packed with savory, slightly sweet, and spicy flavors.
Ingredients
4 servings
Instructions
- In a 4qt Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion and garlic, and cook for 3 to 4 minutes or until softened. Add the chili powder and cumin and cook for 1 minute more.
- Add the broth, enchilada sauce, corn, beans, bell pepper, Rotel tomatoes (with juices) and salt. Stir well to combine.
- Gently place the raw chicken breast in the pot and bring to a low simmer. Cook uncovered for 18 to 20 minutes or until the chicken is cooked through.
- Transfer the chicken breasts to a bowl and shred them with two forks. Add it back into the soup and stir. Taste and season with salt and black pepper.
- Ladle into bowls and serve with your choice of toppings.
Nutrition per serving
392kcal
💰 Cost Estimate
Total Ingredients
$1516.00
$1516.00
Per Serving
$379.00/serving
$379.00/serving
🏠 Savings
~$3032.00 vs buying!
~$3032.00 vs buying!
📋 Price Breakdown (100% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| olive oil | 1 tbsp | $21.00 |
| onion | 1 large | $50.00 |
| garlic | 2 cloves | $395.00 |
| chili powder | 2 tsp | $35.00 |
| cumin | 1 tsp | $36.00 |
| reduced sodium chicken broth | 2 cups | $34.00 |
| red enchilada sauce | 10 oz | $126.00 |
| frozen corn kernels | 1 cup | $94.00 |
| canned black beans | 15 oz | $353.00 |
| red bell pepper | 1 | $88.00 |
| canned diced tomatoes with chilies | 10 oz | $220.00 |
| salt | 0.25 tsp | - |
| boneless skinless chicken breasts | 1 lb | $64.00 |
*Estimated market prices, may vary by region
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