Enchilada Soup

Warm up with a bowl of delicious enchilada soup, packed with flavor and hearty ingredients. This satisfying soup features a rich and flavorful enchilada sauce base, combined with tender chicken, beans, and sweet corn. Topped with a generous sprinkle of cheese, this gluten-free soup is a comforting and wholesome option. Get ready to indulge in a bowl of Mexican-inspired goodness with this flavorful enchilada soup recipe.

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Ingredients

2 lbs Boneless, Skinless Chicken Breast
2 Tbsp Minced Garlic
1 Cup Diced Onion
32 oz (1 container) Chicken Broth
12 oz frozen corn
30 oz (2, 15 oz cans) of Black Beans
10 oz Rotel Tomatoes and Chiles
10 oz Mild Enchilada Sauce
2 Tbsp Taco Seasoning
2 Tbsp Chili Powder
6 Tbsp Fat Free Greek Yogurt
3 oz Fiesta Shredded Cheese
3 Stalks Green Onion

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Nutrition facts

Protein:

56 g

Fat:

11 g

Carbs:

61 g

Servings:

Cook Time:

Prep-Time

Calories:

565

Cooking Instructions

Rinse both cans of black beans thoroughly, then add to the pot of your Pressure Cooker or Crock Pot.
Add the rest of the ingredients to the pressure cooker/crock pot & give it a good stir.
Cook:

Pressure Cooker: Cook on high pressure for 25 min, release pressure then shred the chicken.
Crock Pot: Cook on high for 2 hours or low for 6 hours, then shred the chicken.

Slice Green onions
Separate into 6 equal portions then top with 1 tbsp Greek yogurt, 0.5 oz shredded cheese, and sliced green onions. Enjoy!

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