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–+ servings
easy chicken enchilada soup topped with avocado, jalapeño, beans, and cilantro.

Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup, comforting chicken enchilada soup is rich, hearty, and effortlessly cozy with bold Southwest flavor.
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Prep Time 12 minutes
Cook Time 35 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 395
Ingredients Method Nutrition Notes

Ingredients
  

  • .5 tablespoons olive oil extra virgin preferred for sautéing
  • 1 medium yellow onion diced fresh and finely chopped
  • 1 large red bell pepper diced seeded and chopped evenly
  • 1 large zucchini diced firm and fresh
  • 1¼ teaspoons kosher salt divided for layering flavor
  • ¾ teaspoon ground cumin warm and aromatic
  • 1¼ teaspoons garlic powder granulated not garlic salt
  • ⅓ teaspoon mild chili powder adjust for heat preference
  • 2 15- ounce cans kidney beans drained and rinsed no-salt-added if possible
  • 2 15- ounce cans pinto beans drained and rinsed creamy texture beans
  • 2 15- ounce cans fire-roasted diced tomatoes with juices for depth
  • 2⅔ cups mild red enchilada sauce jarred for best texture
  • 4 cups low-sodium chicken broth rich but not salty
  • 2 pounds boneless skinless chicken breasts or thighs trimmed of excess fat
  • 3 ounces cream cheese softened for easy melting
  • 3 tablespoons fresh lime juice from fresh limes only

Method
 

  1. Heat the olive oil in a large Dutch oven over medium heat, then add the onion, bell pepper, zucchini, and half of the salt and cook until softened and lightly golden.
  2. Sprinkle in the cumin, garlic powder, and chili powder and stir until the vegetables are fully coated and fragrant.
  3. Add the beans, fire-roasted tomatoes, enchilada sauce, chicken broth, and remaining salt, then gently nestle the chicken into the liquid.
  4. Cover the pot, bring to a boil, then reduce to a steady simmer and cook until the chicken is fully cooked and tender.
  5. Transfer the chicken to a cutting board and shred or cube it into bite-sized pieces. prep
  6. Turn off the heat and blend one to two cups of the soup until creamy, then return it to the pot to thicken the base.
  7. Whisk the cream cheese into a cup of hot broth until smooth, then stir it into the soup along with the chicken and lime juice.

Nutrition

Serving: 420gCalories: 395kcalCarbohydrates: 40gProtein: 36gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 780mgPotassium: 1100mgFiber: 10gSugar: 12gVitamin A: 1700IUVitamin C: 40mgCalcium: 110mgIron: 4mg

Notes

A creamy, cozy soup that tastes like it simmered all day, even when it didn’t. Perfect for busy nights when comfort food is non-negotiable.

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