Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is filling and hearty with all the classic flavors of chicken enchiladas in an easy to make soup.
Servings: 6 servings
Calories: 145kcal
Ingredients
- 1 large onion diced
- 1 lb. boneless skinless chicken breast
- 1 4 oz. cans diced green chiles
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- 1 tbsp. cumin
- 1 cup frozen corn
- 1 15 oz. can canellini beans drained and rinsed
- 1 15 oz. can tomato sauce
- 1 15 oz. can diced tomatoes
- 4 cups chicken broth 3 if you want a thicker soup
- 1 8 oz. package of cream cheese room temperature
- 1 cup finely shredded colby jack cheese
- tortilla chips, cilantro, lime wedges, avocado, sour cream, etc. for serving
Instructions
- In a pot over medium high heat, add oil. Once hot, brown chicken breasts to give some color and flavor. Around 4 minutes per side, they do not need to be cooked through. Remove chicken to a plate.
- To the same pot, add diced onions. Cook until translucent, stirring occasionally. Add chicken back to the pot along with chicken broth, beans, corn, green chilis, tomato sauce, and diced tomatoes.
- Turn heat down to medium low and simmer for 15-20 minutes, until the chicken is cooked through.
- Remove chicken breasts and shred.
- Place shredded chicken back into the pot, along with softened cream cheese, shredded cheese, and spices. Stir until everything is well combined.
- Serve creamy enchilada soup with crushed tortilla chips, cilantro, sour cream, and a squeeze of fresh lime.
Nutrition
Calories: 145kcal | Carbohydrates: 11g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 997mg | Potassium: 479mg | Fiber: 2g | Sugar: 2g | Vitamin A: 62IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 2mg