Description
Chicken Enchilada Soup is a cozy, flavorful dish that’s perfect for chilly evenings. Bursting with zesty goodness, this creamy soup combines tender chicken, vibrant veggies, and spicy seasonings in every spoonful. Easy to make and customizable to your taste, it’s sure to become a family favorite that warms hearts and brings everyone together.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup bell peppers (mixed colors), diced
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 4 oz cream cheese
- 2 tbsp taco seasoning
- Fresh cilantro (optional)
- Lime wedges (optional)
Instructions
- Dice onion and bell peppers; mince garlic.
- In a large pot over medium heat, add oil and sauté onions until translucent. Add garlic and sauté for another minute.
- Add chicken breasts to the pot, sprinkle with taco seasoning, and mix well.
- Pour in the canned tomatoes (with juices) and chicken broth; bring to a boil.
- Lower the heat and simmer for 20 minutes until chicken is cooked through.
- Remove chicken, shred it with two forks, then return it to the pot along with softened cream cheese. Stir until melted.
- Serve hot with optional toppings like cilantro or lime wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg