Description
Creamy Chicken Enchilada Soup is a comforting and flavorful dish that seamlessly combines tender chicken, zesty spices, and rich creaminess. This quick and easy recipe is perfect for chilly evenings or busy weeknights, delivering warmth and satisfaction in every bowl. With its enticing aroma and vibrant colors, this soup is sure to become a family favorite, bringing everyone together around the table.
Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1 medium onion, chopped
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 8 oz cream cheese
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, heat a splash of olive oil and add the chicken breasts. Cook until golden brown on both sides (about 5 minutes per side), then remove from the pot and shred.
- In the same pot, sauté chopped onions and minced garlic until fragrant (about 3 minutes).
- Return the shredded chicken to the pot along with diced tomatoes and chicken broth. Add chili powder and cumin; stir well.
- Bring the mixture to a gentle boil, then reduce heat and simmer for 20 minutes.
- Stir in cream cheese until fully melted and creamy.
- Serve hot with your choice of toppings such as shredded cheese or sour cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg