Description
This broth-based light chicken enchilada soup is light, comforting, and full of flavor. Add your favorite toppings—like shredded cheddar cheese, fresh tomatoes, and avocado—for a delicious, satisfying soup that’s perfect any time.
Ingredients
Units
Scale
- 1 Tbsp. olive oil
- 6 cloves garlic, minced
- 1 Tbsp. cilantro, chopped
- 4 corn tortillas
- 2 lbs. boneless, skinless chicken breast tenderloins, cut into bite-sized chunks
- 1 can petite, diced tomatoes (15 oz.)
- 1 large, sweet onion, chopped
- 6 cups chicken broth
- 2 cups water
- 1 can tomato paste (6 oz.)
- 1 Tbsp. ground cumin
- 2 tsps. chili powder
- 2 bay leaves
- 1 tsp. salt
- Toppings: shredded cheddar cheese, chopped avocado, chopped tomato
- Serve with tortilla chips
- Hot sauce, if desired
Instructions
Prepare Ingredients:
- Slice chicken into bite-sized pieces
- Chop onion.
- Mince garlic.
- Chop cilantro.
- Cut tortillas into 1-inch pieces.
Instructions:
- Warm olive oil in large pot over medium low heat.
- Add onion, garlic, and cilantro.
- Saute’ for 3 minutes.
- Add the cut tortillas and saute’ for 5 minutes, until softened.
- Add the chicken, petite diced tomatoes, chicken broth, water, tomato paste, ground cumin, chili powder, bay leaves, and salt.
- Bring to a boil over high heat.
- Reduce heat to low and simmer for at least 30 minutes, stirring occasionally.
- Remove the 2 bay leaves.
- Ladle a portion into soup bowls and top with shredded cheese, fresh tomatoes, and fresh avocado.
- Serve with tortilla chips and hot sauce, if desired.
Equipment
Notes
- You can use other cuts of chicken for this Light Chicken Enchilada Soup, but boneless, skinless chicken breasts are an easy and convenient option.
- Feel free to add any toppings you like. Shredded cheddar, tomatoes, and avocados are just suggestions.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican