Creamy Chicken Enchilada Soup Recipe
User Reviews
5
Creamy Chicken Enchilada Soup Recipe
Description
This recipe starts by sautéing onions, garlic, and cumin to create a fragrant base. Chicken broth, enchilada sauce, tomato sauce, black beans, corn, and cayenne pepper are added and brought to a simmer. Boneless skinless chicken breasts cook in the broth for 20 minutes, then are shredded and returned to the pot. Cream cheese is whisked in to add creaminess and richness. The soup is seasoned with fresh lime juice and salt to balance the flavors.
The result is a hearty, slightly spicy soup with tender chicken and creamy texture from the softened cream cheese. Optional toppings like tortilla strips, shredded cheese, avocado, jalapeño, and cilantro allow customization for added texture and flavor contrast.
Serving this soup provides a filling meal that combines protein, vegetables, and creamy broth. It can be prepared on stovetop, slow cooker, or Instant Pot for versatility.
Leftovers keep well for up to four days in the refrigerator but do not freeze well due to the cream cheese. Variations include substituting passata for tomato sauce or using frozen corn and pre-cooked beans without changing cooking methods. For slow cooker or Instant Pot use, adaptations are described for convenience.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1-2 teaspoons salt to taste
- 2 teaspoons garlic minced
- 1 tablespoon cumin ground
- 1 1/2 cups chicken broth low sodium
- 1 ounce enchilada sauce mild, canned
- 1 ounce tomato sauce canned
- 1 ounce black beans drained and lightly rinsed, canned
- 1 ounce corn drained and lightly rinsed, canned
- cayenne pepper pinch
- 2 chicken breast boneless skinless
- 8 ounces cream cheese softened
- lime juice of 1
- tortilla strips optional toppings, shredded cheese or crumbled queso fresco, sliced avocado, sliced jalapeno
- avocado
- cilantro
- cheese
- jalapeño
Instructions
- Heat the oil in a large lidded saucepan or Dutch oven set over a medium high heat. Fry the onions until soft but not yet starting to color with a pinch of salt. Stir in the minced garlic. Cook for a further minute, then add the cumin. Cook for a minute more.
- Add the chicken broth, enchilada sauce, tomato sauce, black beans, corn and the cayenne pepper. Stir, then add the chicken breasts. Bring the soup to a simmer, then cook on medium with the lid on for 20 minutes.
- Remove the chicken breasts and shred the meat with two forks.
- Whisk in the cream cheese until melted into the soup and return the shredded chicken. Cook for a further 5 minutes until the chicken is heated through.
- Season to taste with fresh lime juice and salt before serving with your choice of toppings.
Notes
- Slow cooker method: Cook aromatics first, then add remaining ingredients with reduced broth and cook on high for 4 hours or low for 6 hours before finishing as usual.
- Instant Pot method: Sauté aromatics in the pot, add other ingredients, pressure cook for 13 minutes, then shred chicken and whisk in cream cheese.
- Use medium enchilada sauce for increased heat if desired.
- Substitute 15 oz passata for tomato sauce if canned tomato sauce is unavailable.
- Frozen corn or pre-cooked dried beans can replace canned without altering cooking steps.
- Leftovers store up to 4 days in the refrigerator; freezing is not recommended due to cream cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 574mg | 24% |
| Potassium | 290mg | 6% |
| Fiber | 0.5g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 534IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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