Description
Chicken Enchilada Soup is the ultimate comfort food, blending tender chicken, vibrant vegetables, and a creamy broth infused with spices. This hearty dish is perfect for chilly evenings or cozy gatherings, delivering rich flavors that warm both the heart and soul. Topped with melted cheese and fresh cilantro, it’s an experience that brings friends and family together over a delicious bowl of goodness.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 cup bell peppers (any color), chopped
- 14.5 oz can diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 8 oz cream cheese, softened
- 2 tsp ground cumin
- 2 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- 1 cup shredded cheddar cheese
Instructions
- Prep all ingredients by chopping vegetables and mincing garlic.
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent; add bell peppers and cook until soft.
- Stir in chicken breasts along with minced garlic, cumin, chili powder, salt, and pepper until fragrant.
- Add canned tomatoes (with juices) and chicken broth; bring to a boil.
- Lower heat to simmer for about 15 minutes until chicken is cooked through.
- Remove chicken from pot, shred it using two forks, then return it to the soup.
- Stir in softened cream cheese until melted and creamy.
- Serve hot, garnished with shredded cheddar cheese and cilantro if desired.
Nutrition
- Serving Size: 1 cup soup (approximately 240g)
- Calories: 350 calories
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg