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Chicken Enchilada Soup

A protein-packed, flavorful Chicken Enchilada Soup that is quick to prepare and perfect for busy families. This comforting dish warms the soul and satisfies diverse tastes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 oz chicken breast (raw weight) Use boneless, skinless chicken breasts for ease of shredding.
  • 175 g yellow onion (diced) Adds a sweet and aromatic flavor; consider red onions for a slight twist.
  • 1 clove garlic (minced) Essential for depth of flavor; feel free to use garlic powder if fresh isn’t available.
  • 4 cups chicken broth (reduced sodium) Keeps the soup light and healthy; vegetable broth can be used for a vegetarian version.
  • 10 oz red enchilada sauce (mild) Brings the dish its signature bold flavor; adjust the heat by selecting a spicier variant.
  • 10 oz canned crushed tomatoes Provides a rich base and extra nutrients; can substitute with diced tomatoes for more texture.
  • 15 oz can black beans (reduced sodium) Adds protein and fiber; kidney beans or pinto beans work too.
  • 8 tbsp reduced fat cream cheese spread Keeps the soup creamy without all the calories; regular cream cheese can be used if desired.
Spices
  • 1/2 tsp cumin Spices work wonderfully together; adjust according to your taste.
  • 1/2 tsp chili powder Spices work wonderfully together; adjust according to your taste.
  • 1/2 tsp garlic powder Spices work wonderfully together; adjust according to your taste.
  • 1/4 tsp salt Adjust to taste.
Garnish
  • Handful fresh cilantro Brightens up the dish; you can skip this if you aren’t a fan.

Method
 

Preparation
  1. Start by bringing a large pot of water to a boil. Add your chicken and cook until you’re able to shred it easily—this takes around 25-30 minutes. Remove the chicken from the pot, letting it cool slightly before shredding.
  2. In a large pot over medium heat, add olive oil spray along with the diced onions and salt. Cook until the onions are translucent, then add in the minced garlic and sauté for an additional 2 minutes.
  3. Add the cumin, chili powder, and garlic powder to the onion mixture. Stir well to coat the onions and garlic with the spices.
  4. Pour in the red enchilada sauce, crushed tomatoes, black beans, and chicken broth. Stir everything together until well combined.
  5. Add the cream cheese and let it melt into the mixture; this should take about 5 minutes.
  6. Once the cream cheese has completely melted, stir in the shredded chicken. Let the soup simmer for an additional 5–10 minutes.
  7. Just before serving, fold in the fresh cilantro and season with additional salt to taste. Enjoy!

Notes

To prevent chicken from drying out, check it after 20 minutes. Consider adding corn for sweetness and extra texture. Top with avocado or cheese for additional richness.