Healthy Chicken Enchilada Soup
Ingredients
- 1lb Isernio’s ground chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (15 oz) fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- 1 cup red enchilada sauce
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- .
- To serve:
- Fresh lime wedges
- Diced avocado
- Greek yogurt
- Baked tortilla strips
Instructions
- In a large pot, heat olive oil over medium heat. Add the ground chicken and cook until browned, breaking it up with a spoon, about 5–7 minutes.
- Add diced onion, garlic, red bell pepper to the pot. Sauté for 3–4 minutes until the vegetables start to soften.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper. Stir until everything is nicely coated.
- Add black beans, corn, diced tomatoes, chicken broth, and enchilada sauce. Stir to combine and bring the soup to a gentle boil.
- Reduce heat to low and let the soup simmer for 20–25 minutes, allowing flavors to meld together.
- Stir in the chopped cilantro before serving.
- Ladle soup into bowls and top with lime wedges, avocado, Greek yogurt, or baked tortilla strips, as desired.
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