Chicken Enchilada Soup

Name: Chicken Enchilada Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp Vegetable Oil (1 tablespoon oil); 1 piece Yellow Onion (1 small yellow onion, diced); 1 piece Green Bell Pepper (1 green bell pepper, diced); 4 cloves Garlic (4 cloves garlic, minced); ½ tsp Oregano (1/2 teaspoon oregano); ½ tsp Cumin Powder (1/2 teaspoon ground cumin); 1 ½ lb Chicken Breast (1.5 pounds chicken breast); 1 oz Black Beans (1 – 14.5oz can black beans, drained and rinsed — up to 14.5); 1 oz Red Kidney Beans (1 – 14.5oz can kidney beans, drained and rinsed — up to 14.5); 1 oz Tomato (1 – 15oz can fire roasted tomatoes — up to 15); 1 oz Green Chili (1 – 4oz can green chilies — up to 4); 15 oz Red Enchilada Sauce (15 oz red enchilada sauce); 2 cup Chicken Broth (2 cups low sodium chicken broth); 1 tsp Table Salt (1 teaspoon salt, plus more to taste); 0 pieces Black Pepper (black pepper, to taste); 1 ½ cup Coconut Milk (1 1/2 cups full fat coconut milk); ½ tbsp Arrowroot Starch (1/2 tablespoon arrowroot starch); 1 cup Corn (1 cup corn); 0 pieces Cilantro (cilantro, for serving); 0 pieces Lime (lime wedges, for serving); 0 pieces White Cheddar Cheese (shredded white cheddar, for serving); 0 pieces Greek Yogurt (Greek yogurt / sour cream, for serving)

Chicken Enchilada Soup - Dinner (American)

35 minAmerican

Servings6

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Egg Free

Ingredients

For 6 servings

Vegetable Oil1 tbsp · 1 tablespoon oil
Yellow Onion1 piece · 1 small yellow onion, diced
Green Bell Pepper1 piece · 1 green bell pepper, diced
Garlic4 cloves · 4 cloves garlic, minced
Oregano½ tsp · 1/2 teaspoon oregano
Cumin Powder½ tsp · 1/2 teaspoon ground cumin
Chicken Breast1 ½ lb · 1.5 pounds chicken breast
Black Beans1 oz · 1 – 14.5oz can black beans, drained and rinsed — up to 14.5
Red Kidney Beans1 oz · 1 – 14.5oz can kidney beans, drained and rinsed — up to 14.5
Tomato1 oz · 1 – 15oz can fire roasted tomatoes — up to 15
Green Chili1 oz · 1 – 4oz can green chilies — up to 4
Red Enchilada Sauce15 oz · 15 oz red enchilada sauce
Chicken Broth2 cup · 2 cups low sodium chicken broth
Table Salt1 tsp · 1 teaspoon salt, plus more to taste
Black Pepper0 pieces · black pepper, to taste
Coconut Milk1 ½ cup · 1 1/2 cups full fat coconut milk
Arrowroot Starch½ tbsp · 1/2 tablespoon arrowroot starch
Corn1 cup · 1 cup corn
Cilantro0 pieces · cilantro, for serving
Lime0 pieces · lime wedges, for serving
White Cheddar Cheese0 pieces · shredded white cheddar, for serving
Greek Yogurt0 pieces · Greek yogurt / sour cream, for serving

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Steps

1Heat a large heavy bottomed pot or dutch oven over medium-high heat. Once hot, add the olive oil, onion, green pepper, and garlic. Sauté for 3-4 minutes until the onion starts to become translucent.
2Add the oregano and cumin and sauté for 1 more minute until fragrant. Add the chicken breast, black beans, kidney beans, tomatoes, green chilies, red enchilada sauce, chicken broth, salt and pepper. Stir until well combined and bring to a boil. Reduce the heat to a simmer and cover.
3Cook for 15 minutes or until the chicken is cooked through. Remove the chicken from the pot and use two forks to shred the meat.
4Whisk together the coconut milk and arrowroot starch. Stir the coconut milk mixture, shredded chicken, and corn into the soup and stir until well combined. Let the soup simmer for a five more minutes until it has thickened a bit and the corn is heated through.
5Ladle into bowls and serve with shredded cheddar, sour cream/Greek yogurt, and chopped cilantro.