Chicken Enchilada Soup

Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Corn tortillas thicken this chicken enchilada soup, but Cheddar and cream cheese give it the richness you'd expect from an enchilada. Serve it with something fresh and crunchy like a jicama slaw dressed with a little olive oil and lime juice for a healthy dinner that will appeal to the whole family.

Annie Peterson
Source: EatingWell Magazine, September 2019

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Recipe Summary

active:
30 mins
total:
45 mins
Servings:
6
Nutrition Profile:
Low-Calorie
Egg Free
Gluten-Free
Nut-Free
High Calcium
Soy-Free
Bone Health
Healthy Aging
Healthy Immunity
Healthy Pregnancy
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, 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.

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  • 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 Facts

Serving Size: 1 1/2 cups
Per Serving:
329 calories; protein 26g 52% DV; carbohydrates 23.1g 8% DV; exchange other carbs 1.5; dietary fiber 3.5g 14% DV; sugars 5.3g; fat 15.1g 23% DV; saturated fat 6.2g 31% DV; cholesterol 67.6mg 23% DV; vitamin a iu 729.6IU 15% DV; vitamin c 13.4mg 22% DV; folate 14.9mcg 4% DV; calcium 205.7mg 21% DV; iron 2mg 11% DV; magnesium 42.9mg 15% DV; potassium 438.1mg 12% DV; sodium 467.5mg 19% DV.
Exchanges:

2 1/2 fat, 2 lean protein, 1 vegetable, 1/2 high-fat protein, 1/2 starch

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Kelly
Rating: 4 stars
01/30/2019
I personally like a chuckier soup this was a little watery for me. Read More
missi
Rating: 5 stars
10/25/2018
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! Read More
locarbcook
Rating: 5 stars
10/19/2018
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! Read More
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