Chicken and Rice Enchilada Soup
Dairy-free, Gluten-free
Servings: 6
Ingredients
- 2 tablespoon avocado oil
- 1 cup small-diced yellow onion
- 1 cup small-diced green bell pepper
- ¼ cup seeded and finely diced jalapeno
- 4 garlic cloves minced
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 6 cups low-sodium chicken broth
- One [15-ounce] jar red enchilada sauce
- Two [4-ounce] cans diced green chiles
- 1 lb boneless skinless chicken breasts, cut in half crosswise
- ½ cup white basmati rice
- One [15-ounce] can black beans, drained and rinsed
- 2 tablespoons freshly squeezed lime juice
- ¼ cup finely chopped fresh cilantro leaves
Optional for Serving:
- Shredded Monterrey jack cheese
- Greek yogurt or sour cream
- Fresh cilantro
- Tortilla chips
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, jalapeno, garlic, salt and black pepper and cook, stirring, until the veggies are tender, about 7 minutes.
- Add the smoked paprika, oregano, and cumin and stir to combine, toasting the spices for 1 to 2 minutes, being careful not to burn.
- Pour in the broth, enchilada sauce, and green chiles. Bring to a rapid simmer.
- Add the chicken and the rice to the soup and stir to combine. Reduce the heat so that the soup is gently simmering, about medium-low heat. Cover and cook until the rice is tender and the chicken is cooked through, about 20 minutes.
- When ready, using tongs transfer the chicken to a sheet pan and using two forks, shred the chicken.
- Add it back into the soup along with the can of black beans (drained and rinsed), lime juice, and cilantro. Stir to combine and let simmer gently for about 5 more minutes, to allow the black beans to heat through and the flavors to meld.
- To serve, ladle into bowls and garnish as desired.
Nutrition
Calories: 247kcal | Carbohydrates: 21g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 938mg | Potassium: 637mg | Fiber: 2g | Sugar: 2g | Vitamin A: 542IU | Vitamin C: 30mg | Calcium: 43mg | Iron: 2mg