Chicken Enchilada Soup
Chicken Enchilada Soup is a warm, comforting dish that combines tender chicken with a rich enchilada sauce for a flavor-packed meal. Perfect for chilly evenings or gatherings, this soup is customizable with your favorite toppings like cheese and cilantro. In just under an hour, you can create a hearty bowl of goodness that will leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 medium onion, diced
- 3 cloves fresh garlic, minced
- 2 bell peppers (1 red, 1 green), diced
- 4 cups low-sodium chicken broth
- 1 can (10 oz) enchilada sauce
- 4 oz cream cheese
- 1 cup shredded cheese (Cheddar or Monterey Jack)
- ½ cup sour cream
- fresh cilantro
Instructions
- Sauté onions and garlic in a large pot over medium heat until fragrant.
- Add diced bell peppers and shredded chicken; pour in half the chicken broth. Season with salt and pepper. Cover and simmer for 15-20 minutes.
- Shred the chicken in the pot using two forks.
- Stir in enchilada sauce, remaining broth, and cream cheese. Simmer for another 10 minutes to combine flavors.
- Adjust seasoning if needed; serve hot topped with cheese, sour cream, and cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg