5 from 12 votes
Chicken Enchilada Soup
Chicken Enchilada Soup combines shredded chicken, enchilada sauce, black beans, corn, and diced tomatoes with green chiles in a savory broth seasoned with chili powder and cumin. The soup is enriched with cream cheese, which adds a smooth, creamy texture and mild tang. Toppings like tortilla strips, avocado, cilantro, and Mexican cheese create layers of flavor and texture in this hearty, comforting soup.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
6
servings
Calories:
571 kcal
Course:
Soup
Cuisine:
American, Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 571
% 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.