Chicken Enchilada Soup
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- CALORIES
- 55g
- PROTEIN
- 39g
- CARBS
- 16g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 700g (1.5 lb) chicken breast
- 400g (1.5 cups) passata
- 60g (1/4 cup) tomato paste
- 250g (1.25 cups) black beans, drained
- 200g (1.5 cups) sweetcorn
- 150g (1 medium) onion, diced
- 80g (3/4 cup) cheddar, grated
- 12g (4 cloves) garlic, minced
- 1 tbsp (12ml) olive oil
- 2 tbsp chilli powder, 2 tsp cumin, 1 tsp oregano, 1 tsp salt
- 900ml / 4 cups chicken stock; coriander and lime to finish
Method
- Soften the onion in the oil over medium heat, 5 min, until translucent but not coloured.
- Add the garlic, chilli powder, cumin and oregano and cook 60 seconds. Toasting the spices in oil before any liquid goes in is what separates this from a tin.
- Stir in the tomato paste and cook it 2 min more, until it darkens from bright red to brick. Raw tomato paste tastes metallic in a finished soup.
- Pour in the passata and stock, add the salt, and bring to a bare simmer.
- Lower the whole chicken breasts into the liquid and poach 15-18 min at a gentle simmer. A rolling boil makes chicken breast stringy every time.
- Lift the chicken out, shred it with two forks, and return it to the pot.
- Add the beans and corn and simmer 5 min more.
- Serve with the cheddar on top, coriander, and a hard squeeze of lime - the lime is what makes it taste finished rather than heavy.
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Start 7 days freeTip: poach the chicken whole in the soup and shred it after. Diced chicken dropped in raw overcooks in the time it takes the soup to come together.
EquipmentLarge pot
KitLarge pot
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KeepsFridge 4 days, freezer 3 months. Better on day two.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.