Chicken Enchilada Soup
Chicken Enchilada Soup is a warm, comforting dish that combines tender chicken, vibrant veggies, and a rich, smoky broth. Perfect for chilly evenings, this creamy soup is easy to make and bursting with flavor. Serve it topped with cheese and fresh herbs for a delightful meal that will impress family and friends alike. Get ready to enjoy every spoonful of this delicious comfort food!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 medium onion, finely chopped
- 1 cup bell peppers (mixed colors), diced
- 4 cups low-sodium chicken broth
- 1 cup enchilada sauce
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- Optional toppings: fresh cilantro, avocado slices
Instructions
- 1. Cook the Chicken: In a large pot over medium heat, add olive oil and sauté diced chicken until cooked through and lightly browned (6-8 minutes). Remove from heat and set aside.
- 2. Sauté the Vegetables: In the same pot, add more oil if needed. Cook chopped onions and bell peppers until softened (about 5 minutes).
- 3. Add Flavor Bombs: Stir in minced garlic, enchilada sauce, and chicken broth. Bring to a gentle simmer while stirring occasionally.
- 4. Mix in Creamy Goodness: Lower the heat and add softened cream cheese. Stir until melted and well combined.
- 5. Shred That Chicken: Once cooled slightly, shred cooked chicken using forks or hands. Stir back into the pot.
- 6. Serve Up Some Warmth: Ladle soup into bowls and top with shredded cheese and optional garnishes like cilantro or avocado.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 350
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg