Chicken Enchilada Soup Recipe

Prep Time

20 minutes

Cooking Time

25 minutes

Servings

Let's make it

Step 1

In large saucepot, heat oil over medium-high heat; add onion and cook 5 minutes or until tender, stirring occasionally. Add tomatoes, broth and enchilada sauce; heat to a boil. Reduce heat to medium-low; add beans and tortillas. Cook, covered, 8 minutes or until tortillas begin to soften and soup thickens, stirring occasionally. Add chicken; cook, uncovered, 5 minutes or until heated through, stirring occasionally. Remove from heat; stir in cheese and salt. Makes about 10 cups.

Step 2

Serve soup topped with garnishes, if desired.

Nutrition Info

Approximate nutritional values per serving (1 cup): 308 Calories, 12g Fat (2g Saturated), 58mg Cholesterol, 1070mg Sodium, 22g Carbohydrates, 4g Fiber, 21g Protein

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Ingredients

2 tablespoons SE Grocers extra virgin olive oil 1/2 medium yellow onion, diced 2 cans (10 ounces each) Mexican-style diced tomatoes with lime juice & cilantro, undrained 1 container (32 ounces) less-sodium chicken broth 1 can (10 ounces) enchilada sauce 1 can (15¼ ounces) SE Grocers black beans, rinsed and drained 8 (6-inch) corn tortillas, cut into ½-inch strips, strips separated 3½ cups shredded SE Grocers Traditional Lip Lickin’ rotisserie chicken 1½ cups shredded Cheddar cheese 1/4 teaspoon ground SE Grocers Mediterranean sea salt Optional garnishes: fresh cilantro sprigs, hot sauce, crispy tortilla strips, avocado, black olives, green onion and/or jalapeño pepper