Chicken Enchilada Soup
Love enchiladas but want something a little different? Try this delicious chicken enchilada soup recipe that's perfect for a cold day!
Ingredients
- 1 teaspoon olive oil 5g
- small onion chopped about 70g
- small red bell pepper chopped about 80g
- 3 oz of cooked chicken breast
- 2 cups chicken broth or stock you could use a can and just add an oz or two of water
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 1 tablespoon whole wheat flour
- 1 and ½ oz of cheddar cheese cubed I used 2 Mini Babybel® Cheddar Rounds
- Dried Cilantro for garnish
Instructions
- Heat a medium sized pot over medium-high heat and add the oil.1 teaspoon olive oil
- Add the onion and cook until just browning. Add the peppers and chicken, stirring and combining everything.small onion chopped, small red bell pepper chopped, 3 oz of cooked chicken breast
- While the onion and peppers are cooking, whisk together the broth, cumin, chili powder, garlic powder and flour.2 cups chicken broth or stock, ½ teaspoon ground cumin, ½ teaspoon chili powder, ½ teaspoon garlic powder, 1 tablespoon whole wheat flour
- Add the broth/spice mixture to the pot.
- Add the cubed cheese to the pot and bring to a boil stiring fairly consistently allowing the cheese to melt and incorporate into the broth.1 and ½ oz of cheddar cheese cubed
- Once all the cheese is melted, serve! I sprinkled a little dried cilantro on top. Fresh would be better.Dried Cilantro for garnish
Nutrition
Calories: 79kcalCarbohydrates: 5gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 20mgSodium: 495mgPotassium: 194mgFiber: 1gSugar: 2gVitamin A: 789IUVitamin C: 27mgCalcium: 46mgIron: 1mg
Tried this recipe?Let us know how it was!