Chicken Enchilada Soup

Chicken Enchilada Soup

2 Reviews
From: EatingWell Magazine, Soup Cookbook

Queso meets enchilada in this rich and cheesy Mexican-style soup. Serve it with something fresh, light and crunchy—like a jicama slaw dressed in a little olive oil, lime juice, salt and pepper.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon canola oil
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 5 cups low-sodium chicken broth
  • 1 (15 ounce) can diced tomatoes
  • 1 (4 ounce) can diced green chiles
  • 6 corn tortillas, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 cups shredded cooked chicken breast
  • 4 ounces reduced-fat cream cheese, softened
  • ¾ cup shredded white Cheddar cheese
  • 1½ teaspoons cornstarch
  • Fresh cilantro, sour cream and/or guacamole for garnish

Preparation

  • Prep

  • Ready In

  1. Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft but not browned, about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add broth, tomatoes, chiles, tortillas, chili powder and cumin. Bring to a boil, stirring occasionally. Reduce heat to a simmer. Cover and cook for 20 minutes.
  2. Add chicken and cream cheese, stirring until the cream cheese is melted. Remove from heat. Combine shredded cheese and cornstarch in a small bowl and gradually add to the soup, stirring until melted. Return the pot to medium heat and cook until hot, 1 to 2 minutes. Serve the soup with cilantro, sour cream and/or guacamole, if desired.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 329 calories; 15 g fat(6 g sat); 3 g fiber; 23 g carbohydrates; 26 g protein; 15 mcg folate; 68 mg cholesterol; 5 g sugars; 0 g added sugars; 730 IU vitamin A; 13 mg vitamin C; 206 mg calcium; 2 mg iron; 468 mg sodium; 438 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value), Calcium (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ fat, 2 lean protein, 1 vegetable, ½ high-fat protein, ½ starch

Reviews 2

October 25, 2018
profile image
By: missi
I had leftover pork shoulder that was an excellent substitution for the chicken! Also, the cream cheese I had was an 8 oz tub of whipped. I tried using half (4oz) but the consistency was off so I ended up using it all-not a bad idea so if that’s all you have use it! I also had just enough of a bag of shredded cheddar so I dumped the cornstarch in the bad and shook it, mixing it perfectly! Wished I had cilantro but it was ok without. Definitely use sour cream, though. It balances the flavors nicely. Very hearty and filling! Some of us added some salt at serving, but delish either way! Will make again, for sure!
October 18, 2018
profile image
By: locarbcook
I really liked this! I made it pretty close to the recipe, only subbing dark meat for the chicken added. BTW, that's a plus - good use for leftover chicken. It's not really omplicated to do, and I minimized that by buying already chopped onions and shredded cheese. The other thing is that I 'tempered' the addition of the cornstarch by scooping off some of the soup, then mixing the cornstarch into that, then adding back in. (Not sure it was necessary.) I would definitely add the sour cream and fresh cilantro at the end - yum! I appreciate too that the sodium is nowhere near off-the-charts, unusual for a good soup. Definitely will make again!
More Reviews