Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is the ultimate comfort food for winter nights and cozy gatherings. This rich and flavorful soup combines tender chicken, fresh vegetables, and a luscious creamy broth that warms you from the inside out. Topped with crunchy tortilla chips and fresh cilantro, each spoonful is a delightful experience everyone will love. Quick to prepare and easily customizable, it’s perfect for busy weeknights or when you’re craving something satisfying.
- 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)
- 2 cloves fresh garlic, minced
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 8 oz cream cheese
- Tortilla chips (for topping)
- Fresh cilantro (optional)
Instructions
- Prepare your ingredients by chopping the onion and bell pepper.
- In a large pot over medium heat, sauté onion and bell pepper in oil until soft.
- Add chicken breasts, garlic, chili powder, cumin, paprika, salt, and pepper; cook until chicken is browned.
- Pour in diced tomatoes and chicken broth; simmer for 15-20 minutes.
- Shred the cooked chicken and stir back into the pot with cream cheese until smooth.
- Adjust seasoning to taste and serve hot topped with tortilla chips and cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Feel free to substitute shredded beef or add black beans for extra protein. A squeeze of lime enhances the flavor beautifully! For storage, keep leftovers in an airtight container in the refrigerator for up to four days.