Creamy Chicken Enchilada Soup
A warm and comforting soup filled with chicken, tomatoes, and spices, topped with cheese and cilantro.
Ingredients
Main Ingredients
- 4 cups cooked chicken, shredded Use rotisserie chicken for a quicker option.
- 1 onion, diced Fresh butter enhances flavor.
- 2 cloves garlic, minced Avoid browning to keep flavor gentle.
- 1 can 15 oz diced tomatoes with green chilies
- 4 cups chicken broth Warm chicken stock helps speed up cooking.
- 1 cup heavy cream For a lighter version, replace half with Greek yogurt.
- 1 cup enchilada sauce Adjust spice level with mild sauce if necessary.
- 1 tsp cumin Adds warmth to the broth.
- 1 tsp chili powder Adjust to taste for spice level.
- to taste Salt and pepper
- 1 cup shredded cheese (cheddar or Mexican blend) Freshly shredded melts better.
- to garnish Fresh cilantro
Instructions
Preparation
- In a large pot, melt 1 tablespoon of butter over medium heat.
- Add the diced onion and cook until soft and almost translucent. Stir often.
- Add the minced garlic and cook for another minute, ensuring it does not brown.
Cooking
- Add the shredded chicken, diced tomatoes with green chilies, and chicken broth. Bring to a gentle boil.
- Add the cumin, chili powder, salt, and pepper. Stir and taste for balance.
- Reduce the heat and let the soup simmer for 20 minutes.
- Stir in the heavy cream and enchilada sauce and cook gently for another 10 minutes.
Serving
- Taste and adjust seasoning before serving. Serve hot, topped with shredded cheese and fresh cilantro.
- Bring the pot to the table for easy serving with tortillas and extra toppings.
Notes
This soup can be stored in the fridge for up to four days and tastes even better the next day. For freezing, leave out the cream and cheese prior to freezing.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 36gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!