Enchilada Soup
Servings: 8 servings
Calories: 426kcal
Ingredients
- 1 Tablespoon olive oil
- 2 medium chicken breasts cubed
- 1 medium onion diced
- 2 cloves garlic minced
- 1 Tablespoon tomato paste
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 15 ounce tomatoes diced
- 15 ounces corn drained
- 15 ounces hominy drained
- 15 ounces black beans drained and rinsed
- 1 cup water
- 4 ounce can chopped green chiles
- 1 teaspoon chicken bouillon
- 1 small lime juiced
- 1 teaspoon kosher salt
- 1 Tablespoon masa
- 1 large avocado sliced
- ¼ cup cilantro chopped
- 2 cups cheddar cheese shredded
- tortilla chips, sour cream, green onions to taste
Instructions
- In a dutch oven, over medium heat, heat the olive oil. Add chicken and saute until cooked through.
- Add onion and garlic. Cook until onions are translucent. About 5 minutes.
- Stir in tomato paste, chili powder, and cumin to allow seasonings to bloom. About 3 minutes.
- Add tomatoes, corn, hominy, black beans, water, green chiles, bouillon, lime juice and salt. Simmer over medium low heat for 20 minutes or until flavors have melded.
- Sprinkle masa over the soup and stir well. Bring to a boil to thicken.
- Serve the soup topped with avocado, cilantro, cheese, tortilla chips, sour cream, and green onions.
Nutrition
Calories: 426kcal | Carbohydrates: 41g | Protein: 28g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 873mg | Potassium: 877mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1164IU | Vitamin C: 23mg | Calcium: 253mg | Iron: 3mg
