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Chicken Tortilla-Less Soup

This Chicken Enchilada Soup is a hearty, comforting bowl made with shredded chicken, beans, peppers, and onions in a zesty enchilada broth. Finished with avocado, cheese, cilantro, and tortilla chips, it’s a cozy, flavor-packed meal perfect for any night.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 541kcal

Equipment

Ingredients

  • 1 1/2 lbs chicken rotisserie
  • 1 yellow onion, finely diced
  • 1 red bell pepper, finely diced
  • 4 jalapeños, finely diced
  • 1 tbsp minced garlic
  • 1 tbsp avocado oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 tsp cumin
  • 15 oz can of kidney beans
  • 3 cups enchilada sauce
  • 3 cups chicken stock
  • 1 can diced green chilies
  • 1 lime
  • Cheddar cheese
  • avocados
  • cilantro
  • organic tortilla chips
US - M

Instructions

  • Add 1 tablespoon of avocado oil to the pot on medium high heat. Once hot, add the minced garlic and let it sauté for about 1 to 2 minutes, until fragrant.
  • Add the diced onion and peppers and saute for a few minutes, until soft.
  • Next, add the cumin, salt, and pepper, and mix well.
  • Finally, add the kidney beans, enchilada sauce, chicken stock, green chilies, juice of 1 lime, and shredded chicken.
  • Cover and simmer for 15 to 20 minutes; the longer the simmer, the better the flavor.
  • Top with freshly grated cheddar cheese, avocado, cilantro, and some tortilla chips. Enjoy!!

Nutrition

Calories: 541kcal | Carbohydrates: 38g | Protein: 33g | Fat: 30g | Fiber: 11g