Dairy Free Chicken Enchilada Soup
This comforting dish brings bold flavor to your dinner table. It is a crowd-pleaser that makes busy evenings feel extra special.
Ingredients
- 1 tbsp Olive Oil
- 1 medium Yellow Onion, Diced
- 1 Red Bell Pepper, Diced
- 1 Jalapeno, Seeded & Minced
- 3 cloves Garlic, Minced
- 1 tbsp Chili Powder
- 2 tsp Ground Cumin
- 1 tsp Dried Oregano
- 1 can (10 oz) Red Enchilada Sauce
- 1 can (14.5 oz) Fire Roasted Diced Tomatoes
- 4 cups Chicken Broth
- 1 1/2 lb Boneless Skinless Chicken Breasts
- 1/4 cup Masa Harina
- 1/2 cup Water
- 1 can (15 oz) Black Beans, Drained & Rinsed
- 1 cup Frozen Corn
- 6 oz Dairy Free Cream Cheese, Softened
- 1 tsp Salt
- 2 tbsp Fresh Lime Juice
- 1/4 cup Fresh Cilantro, Chopped
- 1 Avocado, Diced
- 1 cup Tortilla Strips
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, bell pepper and jalapeno and cook for 5 minutes. Stir in the garlic, chili powder, cumin and oregano and cook for 1 minute.
- Add the enchilada sauce, tomatoes, broth and chicken breasts. Bring to a boil, then cover and simmer for 20 minutes until the chicken is cooked through.
- Remove the chicken to a cutting board and shred it with two forks.
- Whisk the masa harina with the water until smooth and stir it into the soup. Add the black beans and corn and simmer for 5 minutes until the soup thickens.
- Reduce the heat to low. Whisk a ladle of hot broth into the cream cheese in a small bowl until smooth, then stir the mixture back into the pot until fully melted and creamy.
- Return the shredded chicken to the pot and stir in the salt and lime juice. Serve topped with cilantro, avocado and tortilla strips.
Nutrition
Serving: 1servingCalories: 442kcalCarbohydrates: 35gProtein: 35gFat: 18g