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Creamy Chicken Enchilada Soup Recipe
Busy evening? No problem! This Creamy Chicken Enchilada Soup is ready in just 30 minutes, perfect for those nights when you need something quick and delicious.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 Servings
Calories: 460 kcal
Course:
Soup
Cuisine:
Mexican
Ingredients
- 5 small corn tortillas cut into strips
- 3 teaspoons vegetable oil divided
- 1 pound boneless skinless chicken breast diced
- 1 small yellow onion diced
- 8 ounces Greek cream cheese softened
- 3/4 cup enchilada sauce
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 3/4 cup low sodium chicken broth
- 1 14 ounce can low sodium black beans drained and rinsed
- 1 14 ounce can sweet corn kernels drained and rinsed
- 1 10 ounce can diced tomatoes with chilies such as Rotel brand
- Sliced avocado and cilantro leaves for serving optional
Instructions
- Heat 1 teaspoon of vegetable oil in a 3-quart or larger Dutch oven or other heavy-bottomed pot over medium heat. Add the tortilla strips and fry until crispy, about 2 minutes. Remove with a slotted spoon and set aside.
- Add the remaining 2 teaspoons of oil to the pot and turn the heat to medium-high. Add the chicken pieces and diced onion; cook for 7-10 minutes until the chicken is browned and cooked through.
- Meanwhile, puree the cream cheese, enchilada sauce, cumin, and cayenne pepper in a small food processor (or beat using a hand mixer).
- Add the broth to the chicken pot, followed by the cream cheese mixture. Stir in the beans, corn, and diced tomatoes. Simmer over medium-low heat for 5-10 minutes, until warmed through.
- Serve topped with tortilla strips, cilantro, and avocado.
Cup of Yum
Notes
- To store leftover Chicken Enchilada Soup, let it cool completely, then transfer it to an airtight container. It will stay good in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.
- To reheat, thaw overnight in the fridge if frozen, then warm on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave.
Nutrition Information
Serving
1serving
Calories
460kcal
(23%)
Carbohydrates
45g
(15%)
Protein
29g
(58%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.02g
Cholesterol
87mg
(29%)
Sodium
637mg
(27%)
Potassium
867mg
(25%)
Fiber
10g
(40%)
Sugar
9g
(18%)
Vitamin A
847IU
(17%)
Vitamin C
9mg
(10%)
Calcium
102mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 460
% Daily Value*
| Serving | 1serving | |
| Calories | 460kcal | 23% |
| Carbohydrates | 45g | 15% |
| Protein | 29g | 58% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 87mg | 29% |
| Sodium | 637mg | 27% |
| Potassium | 867mg | 18% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 847IU | 17% |
| Vitamin C | 9mg | 10% |
| Calcium | 102mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.