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Cheesy Chicken Enchilada Soup with Couscous
Super Cheesy Chicken Enchilada Soup with Couscous. An easy weeknight dinner the whole family will love!
Servings:
4
Prep Time:
10
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
30
minutes
mins
Ingredients
1
tablespoon
olive oil
½
onion
,
diced
4
garlic cloves
,
minced
2
cups
low sodium chicken broth
1
10 ounce can enchilada sauce (medium)
1/2
cup
crushed tomatoes
1
cup
salsa
,
medium
1
15.5 ounce can black beans, drained and rinsed
1
cup
frozen corn
½
teaspoon
cumin
¼
teaspoon
paprika
¼
teaspoon
black pepper
2
cups
shredded boneless chicken tenders
,
cooked
1
cup
cooked couscous
3/4
cup
Sargentro Off the Block 4 Cheese Mexican
1
tablespoon
lime juice
1
tablespoon
fresh cilantro
,
chopped
avocado for garnish
,
if desired
tortilla strips for garnish
,
if desired
cilantro for garnish
,
if desired
Instructions
Add oil to a large saucepan.
Add in onion and saute for 2-3 minutes.
Add in garlic and cook for 1 minute.
Pour in chicken broth, enchilada sauce, crushed tomatoes, salsa, black beans, corn, cumin, paprika and pepper.
Bring to a simmer and cook for 10 minutes.
Stir in precooked shredded chicken and warm through.
Take off of the heat and add in cheese, lime juice and cilantro.
To serve spoon couscous into the bottom of each bowl. Ladle soup on top and serve immediately.
Garnish with avocado, cilantro, cheese and tomatoes if desired.
Nutrition Information
Calories:
366.27
kcal
Carbohydrates:
30.08
g
Protein:
33.81
g
Fat:
13.38
g
Saturated Fat:
5.09
g
Cholesterol:
79.45
mg
Sodium:
740.47
mg
Potassium:
748.56
mg
Fiber:
3.75
g
Sugar:
5.05
g
Vitamin A:
591.69
IU
Vitamin C:
10.07
mg
Calcium:
195.13
mg
Iron:
2.4
mg