Main Dishesclosetcooking
Creamy Chicken Enchilada Soup
A chicken enchilada soup that’s packed with vegetables and plenty of melted cheese!
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
📝 Preparation Steps
1
Heat the oil in a large saucepan over medium-high heat, add the onions and cook until tender, about ⏱️ 5-7 minutes.
oil1 tablespoon(chipotle) chili powder1 teaspoononion, diced1
2
Add the garlic, cumin and chili powder and cook until fragrant, about ⏱️ 30 seconds.
garlic, chopped2 cloves(chipotle) chili powder1 teaspoonground cumin1 teaspoon
3
Add the broth, enchilada sauce, tomatoes and chicken, bring to a boil, reduce the heat and simmer until the chicken is falling apart tender, about ⏱️ 20 minutes.
(chipotle) chili powder1 teaspoonenchilada sauce2 cupsdiced tomatoes1 (15-ounce) can
4
Remove the chicken, shred, return to the soup along with the beans, corn, and zucchini and simmer until the zucchini is tender, about ⏱️ 5-7 minutes.
(chipotle) chili powder1 teaspooncorn (fresh or frozen)1 cupmedium zucchini, diced (optional)1
5
Add the cream cheese, cheddar cheese, monterey jack cheese and cook until the cheese has melted into the soup, about ⏱️ 3-5 minutes.
(chipotle) chili powder1 teaspooncream cheese, warmed (optional)4 ouncescheddar cheese, shredded (optional)4 ouncesmonterey jack cheese, shredded (optional)4 ounces
6
Season with salt and pepper to taste, mix in the cilantro and enjoy!
(chipotle) chili powder1 teaspoonsalt and pepper to tastecilantro, chopped (optional)2 tablespoons
Nutrition Facts
calories
Calories 374
fat Content
Fat 19g
fiber Content
Fiber 6g
sugar Content
Sugars 9g
sodium Content
Sodium 982mg
protein Content
Protein 26g
trans Fat Content
Trans 0.1g
cholesterol Content
Cholesterol 97mg
carbohydrate Content
Carbs 24g
saturated Fat Content
Saturated 9g
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