The Chicken and rice enchilada soup is a hearty, aromatic dish that brings the essence of Enchiladas into a cozy bowl. It is the perfect food for busy week or lazy weekends!
This soup loads with smoky spices, sharp enchilada sauce and seasoned green chili and offers a delicious brave and slightly spicy kick, all of which come back for seconds. With lean chicken breast, hearty rice, black beans and a lot of fresh vegetables, it is a balanced, protein -rich dish that is both filled and nutritious!
This soup is made from a single pot and saves time while cleaning up, while all flavors are beautifully merged. It is finished in just 45 minutes, which makes it an ideal dinner solution.
Lift every portion with optional coverings such as crushed Monterey Jack cheese, a dash of Greek yoghurt or an acid cream and a scattering of fresh coriander. These add-ons let all of their bowl personalize. You can also do tortilla chips if you want!
Ingredients:
- Avocado oil
- Yellow onion
- Green pepper
- Jalapeno
- Garlic
- Salt
- Freshly ground black pepper
- Smoker paprika
- Dried oregano
- Ground cumin
- Low chicken broth
- Red Enchilada sauce
- Green chillies seasoned with canned goods
- Boneless, skinless chicken breast
- White Basmati rice
- Black beans in cans
- Freshly pressed lime juice
- Fresh coriander leaves
Step by step:
Step one: fry the vegetables
Heat the oil in a large saucepan or Dutch oven over medium heat. Add onion, paprika, jalapeno, garlic, salt and black pepper and cook while stirring until the vegetables are tender.
Step two: toast the spices
Add the smoked paprika, oregano and cumin and stir around to mix the spices for 1 to 2 minutes, and be careful not to burn.
Step three: Add liquids and simmer
Pour into the broth, the Enchilada sauce and the green chilli. Bring to a quick cook.
Step four: Add chicken and rice
Put the chicken and rice in the soup and stir to combine. Reduce the heat so that the soup cooks gently, about medium-low heat. Cover and cook until the rice is tender and the chicken is cooked for about 20 minutes.
Step five: the chicken crushed
When you’re done, transfer the chicken to a sheet metal pan with a pliers. Shoot the chicken with two forks.
Step six: Warm the black beans
Add it back to the soup together with the can of black beans (drained and flushed and flushed), lime juice and coriander. Stir to combine, and let it simmer for about 5 minutes so that the black beans cried and the flavors merge.
Step seven: Serve and enjoy!
To serve in shells and garnish as desired.
Recipes FAQs:
Exchange the chicken for an additional can of black beans and use vegetable broth. Looking for a more hearty meal? Serve it with warm tortillas or crispy bread for immersion.
I love to publish a lot of toppings so that everyone can save their soup exactly as they want! You can outperform your soup with a crushed cheese, Greek yogurt or sour cream, a little coriander and even chopped tortilla chips!
I hope you enjoy this chicken and rice enchilada soup as well as me! Comment below as soon as you try!
More chicken soup recipes:
Milk -free creamy chicken and wild rice soup
Sloch Cooker Green Enchilada chicken soup
Green curry chicken noodle soup
Crockpot chicken, avocado and lime soup
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Heat the oil in a large saucepan or Dutch oven over medium heat. Add onion, paprika, jalapeno, garlic, salt and black pepper and cook while stirring until the vegetables are tender.
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Add the smoked paprika, oregano and cumin and stir around to mix the spices for 1 to 2 minutes, and be careful not to burn.
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Pour into the broth, the Enchilada sauce and the green chilli. Bring to a quick cook.
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Put the chicken and rice in the soup and stir to combine. Reduce the heat so that the soup cooks gently, about medium-low heat. Cover and cook until the rice is tender and the chicken is cooked for about 20 minutes.
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When you’re done, transfer the chicken with pliers into a sheet metal pan and disassemble the chicken.
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Add it back to the soup together with the can of black beans (drained and flushed and flushed), lime juice and coriander. Stir to combine, and let it simmer for about 5 minutes so that the black beans cried and the flavors merge.
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To serve in shells and garnish as desired.
Calories: 247KcalPresent Carbohydrates: 21GPresent Protein: 23GPresent Fat: 8GPresent Saturated fat: 1GPresent Polyunes unsaturated fat: 1GPresent Monoons unsaturated fat: 5GPresent Transfett: 0.01GPresent Cholesterol: 48mgPresent Sodium: 938mgPresent Potassium: 637mgPresent Fiber: 2GPresent Sugar: 2GPresent Vitamin A: 542IUPresent Vitamin C: 30mgPresent Calcium: 43mgPresent Iron: 2mg
Nutritional information is calculated automatically and should only be used as an approximation.
(Tagstotranslate) chicken soup
