Creamy Enchilada Soup
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 10 oz can enchilada sauce red or green
- 14 ½ oz can diced tomatoes with chiles
- 4 cups low sodium chicken or vegetable broth
- 1 lb cooked chicken breast shredded or diced
- 15 oz can black beans drained and rinsed
- 1 cup frozen corn
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp ground coriander
- salt and pepper to taste
- 1 cup low fat sour cream
- 1 cup shredded Monterey Jack cheese
Instructions
- Heat oil in a large pot over medium heat. Add onion and garlic. Saute for 3-4 minutes.
- Add cumin, chili powder, and coriander. Cook for 1 minute.
- Add tomatoes and cook for 4 minutes, stirring with spices.
- Add enchilada sauce, broth, cooked chicken, beans, and corn. Stir to combine then bring soup to a boil. Reduce heat and simmer for 20 minutes.
- Remove from heat and stir in sour cream and cheese. Add salt and pepper if needed.
- Serve with optional toppings.
Notes
Topping Options: cilantro, avocado, lime, tortilla strips (or crushed chips)