Chicken Enchilada Soup

Chicken Enchilada Soup - get all the flavor of your favorite chicken enchiladas in a hearty soup you can make in minutes!

📝 Ingredients

• 2 teaspoon olive oil
• 1 pound boneless skinless chicken breasts (cut into 1/2 inch cubes)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 can (10 oz enchilada sauce)
• 1 can (10 oz diced tomatoes with green chilies)
• 2 cup reduced sodium chicken broth
• 2 can (15 oz each beans, drained and rinsed)
• salt and pepper to taste
• avocado (diced)
• shredded cheddar cheese
• crispy tortilla strips

👨‍🍳 Instructions

1. 1In large saucepan or Dutch oven, heat olive oil over medium-high heat. Add chicken and onion. Cook 5 to 6 minutes or until chicken is browned and the onions are soft, stirring occasionally.
2. 2Add garlic; cook 1 minute, until fragrant.
3. 3Stir in enchilada sauce, chicken stock, tomatoes and beans. Bring to boil.
4. 4Reduce heat and simmer 10 minutes. Season with salt and pepper, as desired.
5. 5Serve with toppings, if desired.