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Chicken Enchilada Soup
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Chicken Enchilada Soup

Creamy and cheesy with just the right amount of spice, this Chicken Enchilada Soup is simple to make and packed with flavor. It tastes just like enchiladas - in soup form!

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 8 servings
Calories: 334 kcal
Course: Soup
Cuisine: Mexican

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 cup onion diced
  • 1 jalapeño ribs and seeds removed, diced
  • 1 clove garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 5 cups chicken broth divided
  • 1 diced tomato 10 oz) can, Rotel
  • 1 green chile 10 oz) can, Rotel
  • 1 Red Enchilada Sauce 10 oz) can
  • 1 pound chicken breast boneless, skinless
  • 1/2 cup masa
  • 4 oz cream cheese softened
  • 1 cup cheddar cheese shredded
  • 1 cup pepper jack cheese shredded
  • 1 cup corn frozen

Instructions

    Cup of Yum
  1. Heat the vegetable oil in a Dutch oven or large soup pot. Add the onion and jalapeño and cook until soft. Add the garlic and cook another minute until fragrant. Add the chili powder, cumin and salt and stir in for another minute.
  2. Pour in 4 cups of the chicken broth. Add the Rotel and the enchilada sauce. Bring the mixture to a simmer.
  3. Add the chicken breasts, making sure they are submerged in the liquid. Cook until the chicken is cooked through, 15-20 minutes. Keep the liquid at a gentle boil to prevent cooking the chicken too fast, or overcooking the chicken, which will make the chicken rubbery.
  4. Once the chicken is cooked through, remove it with tongs to a cutting board.
  5. In a small bowl, whisk together the masa and the remaining 1 cup of chicken broth. Add this mixture to the soup pot and stir in well.
  6. Add the cream cheese to the soup and whisk until melted. This might take a minute or two. Add the cheddar and the pepper jack and stir until the cheese is melted.
  7. Take 2 forks and shred the cooked chicken on the cutting board. Add the chicken back into the soup.
  8. Add the corn, and stir to combine all of the ingredients. Let the mixture cook for about 10 minutes to heat the corn through and combine all of the flavors.
  9. Serve topped with your favorite toppings.

Notes

  • SUBSTITUTIONS: Chicken thighs can be use in place of the chicken breasts. To make this soup even faster, you can use precooked, shredded chicken. Low fat cream cheese can be used instead of regular cream cheese. If you can’t find masa, you can tear a few corn tortillas into pieces and let them dissolve in the soup.
  • FREEZE: I do not suggest freezing this soup.
  • STORE: Store any leftovers in the refrigerator for 3-5 days. You can reheat in the microwave or on the stove. If the soup thickens up too much, add more chicken broth.
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include any toppings.

Nutrition Information

Serving 1/8 of recipe Calories 334kcal (17%) Carbohydrates 16g (5%) Protein 26g (52%) Fat 17g (26%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g (29%) Trans Fat 0g (0%) Cholesterol 80mg (27%) Sodium 910mg (38%) Fiber 2g (8%) Sugar 5g (10%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 334

% Daily Value*

Serving 1/8 of recipe
Calories 334kcal 17%
Carbohydrates 16g 5%
Protein 26g 52%
Fat 17g 26%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g 29%
Trans Fat 0g 0%
Cholesterol 80mg 27%
Sodium 910mg 38%
Fiber 2g 8%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.