Chicken Enchilada Soup (Gluten-free)

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This 5-star Chicken Enchilada Soup recipe checks all the boxes! It’s made with clean eating ingredients, gluten-free, and delicious! You’ll love this easy-to-prepare one-pot meal on busy work nights.

⭐️⭐️⭐️⭐️⭐️ 5-Star Recipe

"I have made this recipe like 5 or 6 times in the last year. I love it!!!!" - Kayla

Ingredients

Onions & Garlic Jalapeno Pepper Chicken Broth Boneless Chicken Breasts Diced Tomatoes Red Enchilada sauce Black Beans Half and Half Lime and Cilantro Shredded Cheese

Step 1: Heat the olive oil over medium-high heat in a 5 ½ quart Dutch Oven or soup pot. Add onions, garlic, and pepper.

Step 2: Sauté the onion, garlic, and jalapeno pepper until the onion is fragrant and translucent.

Step 3: Pour in the chicken broth and bring the soup to a boil.

Step 4: Reduce to a simmer and add in the raw chicken breast.

Step 5: Cook the chicken breasts for about 10 minutes (or until no longer pink in the middle). Shred and set aside.

Step 6: Stir in the diced tomatoes and enchilada sauce.

Step 7: Continue simmering for about 20 minutes.

Step 8: Stir in the shredded chicken, black beans, and half and half.

Step 9: Cook for another 10 minutes or until hot.

Squeeze in the juice from 1/2 a lime and add in a little chopped cilantro.

Freeze leftovers into portions.

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