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Healthy Chicken Enchilada Pot

Chicken Enchilada Pot

Megan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Calories 316 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small yellow onion chopped
  • 2 cloves garlic minced/crushed
  • teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon Ancho chile powder or pure chile powder
  • 1 15 oz can fire roasted diced tomatoes
  • 32 oz chicken stock
  • 1 10 oz can red enchilada sauce
  • 1 pound cooked shredded chicken
  • 1 can black beans
  • ¾ cup corn

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onions and cook for 3-5 minutes or until soft, stirring occasionally.
  • Add garlic and cook for another minute.
  • Stir in the cumin, coriander, and Ancho chile powder until it is well incorporated.
  • Add the tomatoes, chicken stock, enchilada sauce, beans, and corn.
  • Bring pot to a simmer over medium high heat.
  • Add shredded chicken and reduce heat to medium low.
  • Ladle into serving bowls. Optional toppings: avocado, jalapeño, tortilla strips, and/or chopped cilantro