Creamy Chicken Enchilada Soup
User Reviews
4.5
60 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
6
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Calories
454 kcal
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Course
Main Course, Soup
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Cuisine
American
Creamy Chicken Enchilada Soup
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Creamy Chicken Enchilada Soup – hearty, healthy and so delicious! This easy chicken enchilada recipe is packed with flavor, super filling and slimming friendly too. Customise with your fave toppings and prepare to want a second bowl! See the notes if you want to use fresh chicken.
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Ingredients
- Cooking spray or olive oil
- 1 onion , finely diced
- 2 celery sticks , finely diced
- 2 carrots , finely diced
- 1 red bell pepper , diced
- 2 tsp dried oregano or mixed herbs
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cayenne pepper
- 400 g (14oz can) diced tomatoes
- 2 tbsp tomato paste
- 960 ml (4 Cups) chicken broth can use stock cubes
- 120 ml (½ cup) heavy cream (leave out for slimming version)
- 400 g (14oz can) kidney beans , drained and rinsed
- 400 g (14oz can) black beans , drained and rinsed
- 165 g (1 cup) corn (fresh, frozen or from a can)
- 420 g (3 cups) shredded cooked chicken (see notes if using fresh)
- Salt and pepper to season
Toppings (optional)
- Sliced red chilli
- avocado
- cheese
- tortilla chips
- sour cream
- Lime wedges
Instructions
STOVETOP METHOD
- Mist a large pot with cooking spray (or add olive oil). Add the onions, celery, carrots, bell pepper, spices and seasonings and cook over medium-low heat, stirring, for 5-10 minutes. Add a splash of stock if the pot gets too dry.
- Stir in the diced tomatoes and tomato paste. Add the broth and bring to a boil. Reduce the heat and simmer for 20 minutes.
- Stir in the cream or use soy single cream. Use an immersion blender to partially blend the soup (or you can blend it until completely smooth). This will thicken the soup.
- Add the beans, corn and chicken. Simmer for a few minutes until heated through.
- Check the seasoning and add salt and pepper, if needed. Serve topped with your favorite toppings.
CROCKPOT CHICKEN ENCHILADA SOUP
- Sauté the vegetables and seasonings for five minutes in your slow cooker (if it allows for searing) or in a pot.
- Transfer to slow cooker and add the diced tomatoes, tomato paste, and broth.
- Stir to combine cover and cook on HIGH for 3 hours. (If you are using fresh chicken then add it now, remove and shred it before blending soup.)
- Stir in the cream and blend the soup using a stick blender.
- Add the beans, corn, shredded chicken and cook for a further hour on high or until heated through. Check the seasoning and serve with your favourite toppings.
Notes
- USING FRESH CHICKEN If you want to use fresh chicken instead of rotisserie or leftovers then simply add 6-8 chicken tenders in with the broth and cook for 20-25 minutes. Remove from the soup using tongs and shred. Blend the soup then add the chicken back in.
- If you want to use fresh chicken instead of rotisserie or leftovers then simply add 6-8 chicken tenders in with the broth and cook for 20-25 minutes. Remove from the soup using tongs and shred. Blend the soup then add the chicken back in.
- VARIATIONS
- Slimming World Chicken Enchilada Soup: this soup is syn free if you leave out the cream. You can also replace the cream with a slimming friendly alternative like reduced fat sour cream, Alpro Single Cream Soya Alternative or even a couple of tablespoons light Philadelphia.
- Make it Vegan / Vegetarian: simply leave out the chicken. This soup is so hearty even without it!
- Replace the chicken cooked shredded turkey (a great way to use those Christmas / Thanksgiving leftovers).
- Slimming World Chicken Enchilada Soup: this soup is syn free if you leave out the cream. You can also replace the cream with a slimming friendly alternative like reduced fat sour cream, Alpro Single Cream Soya Alternative or even a couple of tablespoons light Philadelphia.
- Make it Vegan / Vegetarian: simply leave out the chicken. This soup is so hearty even without it!
- Replace the chicken cooked shredded turkey (a great way to use those Christmas / Thanksgiving leftovers).
Nutrition Information
Show Details
Calories
454kcal
(23%)
Carbohydrates
49g
(16%)
Protein
40g
(80%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Cholesterol
87mg
(29%)
Sodium
573mg
(24%)
Potassium
1270mg
(36%)
Fiber
14g
(56%)
Sugar
7g
(14%)
Vitamin A
4867IU
(97%)
Vitamin C
38mg
(42%)
Calcium
120mg
(12%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 40g | 80% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 87mg | 29% |
| Sodium | 573mg | 24% |
| Potassium | 1270mg | 27% |
| Fiber | 14g | 56% |
| Sugar | 7g | 14% |
| Vitamin A | 4867IU | 97% |
| Vitamin C | 38mg | 42% |
| Calcium | 120mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
60 reviews
Excellent
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