Chicken Enchilada Soup
User Reviews
5
Chicken Enchilada Soup
Description
This Chicken Enchilada Soup starts with sautéed onion and garlic, then adds chicken breasts, chicken stock, a can of red enchilada sauce, corn, black beans, diced tomatoes with green chiles, and spices including chili powder and cumin. The mixture simmers until the chicken is cooked through. The chicken is shredded and returned to the pot, then softened cream cheese is stirred in to create a rich, creamy broth.
The resulting soup is thickened slightly by the cream cheese and flavored with southwestern spices, balancing the sweetness of the corn and the heat from green chiles. The ingredients provide a satisfying combination of protein, vegetables, and a creamy yet tangy base.
Serve this soup hot with toppings like tortilla strips for crunch, creamy avocado slices, fresh cilantro, and shredded Mexican cheese to enhance the flavor and add texture contrasts. This soup is convenient for meal prepping or freezing in batches for later meals.
Softening the cream cheese before adding helps it melt evenly. You can adjust the protein by substituting turkey or ground beef, or omit meat entirely and use vegetable stock to make a vegetarian version. Beans can be swapped or combined for varied texture and taste.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 4 garlic minced, cloves
- 1 pound boneless skinless chicken breasts, (450g)
- 2 cups chicken stock (480mL)
- 1 (19-ounce/538g) can Red Enchilada Sauce
- 1 (15.25-ounce/432g) can corn rinsed and drained, whole kernel
- 1 (15-ounce-425g) can black beans rinsed and drained
- 1 (10-ounce/283g) can diced tomatoes with green chiles
- 2 teaspoons chili powder
- 1½ teaspoons cumin ground
- salt to taste
- 4 ounces cream cheese cubed and softened, (113g)
Toppings:
- tortilla strips
- avocado sliced
- cilantro chopped
- Mexican cheese shredded
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook, stirring often, until softened, about 6 minutes.
- Add the chicken breasts, chicken stock, enchilada sauce, corn, black beans, canned tomatoes, chili powder, cumin, and salt. Bring to a boil over medium-high heat. Reduce the heat to medium-low, and cook, covered, until the chicken is cooked through and a meat thermometer inserted in the center registers 165°F, 20 to 25 minutes.
- Remove the chicken from the pot and place on a cutting board. Shred using two forks. Add the shredded chicken back into the soup along with the cream cheese. Stir until the cream cheese is melted and fully incorporated, 1 to 2 minutes. Taste and add more salt if needed. Serve immediately with your favorite toppings.
Notes
- Soften cream cheese before adding to help it melt smoothly into the soup.
- This soup freezes well, making it convenient to prepare in larger batches for later meals.
- Try substituting chicken with shredded turkey or ground beef for variation.
- For a vegetarian version, omit meat and use vegetable broth instead of chicken stock.
- Swap black beans for pinto beans or use a combination to vary flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 51g | 17% |
| Protein | 34g | 68% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 79mg | 26% |
| Sodium | 1308mg | 55% |
| Potassium | 1210mg | 26% |
| Fiber | 13g | 52% |
| Sugar | 10g | 20% |
| Vitamin A | 1353IU | 27% |
| Vitamin C | 17mg | 19% |
| Calcium | 253mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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