Ingredients
Scale
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 1 (10 oz) can red enchilada sauce
- 2 cups chicken broth
- 1 (15 oz) can fire-roasted tomatoes, undrained
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup heavy cream or full-fat coconut milk
- 1 cup shredded Monterey Jack cheese
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add chicken and season with salt and pepper. Cook until golden, about 5 minutes. Remove and set aside.
- Add onion to the same pot and sauté until soft, about 3 minutes. Stir in garlic, chili powder, cumin, paprika, and cayenne; cook 1 minute until fragrant.
- Stir in enchilada sauce, chicken broth, fire-roasted tomatoes, and beans. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Return chicken to the pot. Stir in cream and cheese until melted and smooth. Simmer 5 more minutes until slightly thickened.
- Taste and adjust seasoning. Serve hot with toppings of your choice.
Notes
- For a thicker soup, mash some of the beans before adding.
- Vegetarian option: omit chicken and use vegetable broth; add roasted sweet potato or zucchini.
- Top with shredded lettuce, pickled jalapeños, or lime wedges for brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg
