Chicken Enchilada Soup

• 份量: 6 servings
• 准备时间: 10 minutes
• 总时间: 45 minutes

配料

1 tablespoon olive oil

1 yellow onion (diced)

4 garlic cloves (minced)

1 pound boneless (skinless chicken breasts,, 450g)

2 cups chicken stock (480mL)

1 (19-ounce/538g) can red enchilada sauce

1 (15.25-ounce/432g) can whole-kernel corn (rinsed and drained)

1 (15-ounce-425g) can black beans (rinsed and drained)

1 (10-ounce/283g) can diced tomatoes with green chiles

2 teaspoons chili powder

1½ teaspoons ground cumin

Salt (to taste)

4 ounces cream cheese (cubed and softened,, 113g)

Tortilla strips

Sliced avocado

Chopped cilantro

Shredded Mexican cheese

步骤

In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook, stirring often, until softened, about 6 minutes.

Add the chicken breasts, chicken stock, enchilada sauce, corn, black beans, canned tomatoes, chili powder, cumin, and salt. Bring to a boil over medium-high heat. Reduce the heat to medium-low, and cook, covered, until the chicken is cooked through and a meat thermometer inserted in the center registers 165°F, 20 to 25 minutes.

Remove the chicken from the pot and place on a cutting board. Shred using two forks. Add the shredded chicken back into the soup along with the cream cheese. Stir until the cream cheese is melted and fully incorporated, 1 to 2 minutes. Taste and add more salt if needed. Serve immediately with your favorite toppings.

营养

• 卡路里: 571 kcal
• 总脂肪: 27 g
• 饱和脂肪: 8 g
• 不饱和脂肪: 15 g
• 反式脂肪: 0.01 g
• 胆固醇: 79 mg
• 钠: 1308 mg
• 总碳水化合物: 51 g
• 膳食纤维: 13 g
• 总糖: 10 g
• 蛋白质: 34 g