Here’s another quick meal idea for all of my busy friends. Chicken enchilada soup comes together in less than 30 minutes. It’s even faster if you already have some cooked chicken in the fridge. I get a lot of questions on how to “short cut” dinner. I do open a can every now and then, so I hope you don’t find that hard to believe.
One of the grocery store myths that continues to bug me is the one that says you should only shop the perimeter of the grocery store. If you’ve heard that, then you’re not alone. Many people still preach it and it’s such a disservice to the many nutrient dense foods sitting in the aisles.
I made this for my monthly cooking class and it was a favorite. I know many would like to see my roasting my own chilis or making my own enchilada sauce to make this soup. However, I don’t always have the time to roast my own chilis or make my own enchilada sauce, as much as I would like to. For simple ingredients like that, I am okay with taking some help from the can. Trust me, with all of the nutrients in this soup, a few canned chilis aren’t the end of the world.
This can be made without the chicken and instead of chicken stock, use vegetable broth and make it vegetarian/vegan. You can also make this ahead, and keep warm in a slow cooker. It’s impossible to go wrong with it.
Don’t cut out the beans, even if you think you don’t like them, they provide great protein and fiber. The peppers and onions are adding vitamin C, and monounsaturated fat from the oil. Too many boxed soups are adding sugar and there’s no need. Find a way to cut back on your added sugar at every meal.
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 3 Tablespoons canola oil, divided
- ½ cup diced onion
- ½ cup red bell pepper
- 1 – 4 oz can green chilis
- 1 – 15 oz can black beans, drained and rinsed
- 1 – 10 oz can red enchilada sauce
- 3 cups low sodium chicken stock
- ½ teaspoon dried oregano
- ½ teaspoon salt (if needed)
- ½ teaspoon garlic powder
- 2 Tablespoons masa harina
- Optional: cilantro, cheddar cheese, tortilla chips, thick greek yogurt
- In a medium skillet over medium heat, add 2 Tablespoons canola oil
- Add chicken until cooked through, about 4 minutes on each side, set aside
- In a medium Dutch oven over medium heat, add remaining canola oil, onion, and red pepper
- Sauté until translucent
- Add remaining ingredients (until garlic powder)
- When soup starts to simmer, add masa harina, stir and turn heat down to medium low
- Shred chicken and add to soup
- Garnish with cilantro, cheese, tortilla chips or thick Greek yogurt