Creamy Chicken Enchilada Soup
This creamy Chicken Enchilada Soup is a quick weeknight dinner loaded with flavor. Each bowl has 24 grams of protein, which is more than the carbs!
Servings: 8 servings
Calories: 296kcal
Ingredients
- 3 large boneless skinless chicken breasts
- 1 jalapeño seeded and diced
- 1 medium onion finely chopped
- 3 large garlic cloves minced
- 3 cups chicken broth low sodium
- 28 ounces can diced tomatoes low sodium
- 8 ounces jar enchilada sauce
- 2 cups corn
- 2 x 14 ounces cans low sodium black beans rinsed & drained
- 1/2 teaspoon salt divided
- 1/2 teaspoon ground black pepper
- 1 tablespoon oil divided
- Cheddar cheese, Greek yogurt, avocado, cilantro and red onion for garnish
- 4 ounces cream cheese cubed (optional)
Instructions
- Preheat large pot on medium-high heat and add 1/2 tablespoon oil. Add chicken breasts, sprinkle with salt and pepper and saute for 3-4 minutes or until browned on each side. Remove onto a large plate.
- Add remaining 1/2 tablespoon oil and add jalapeno, onion and garlic. Saute for 3 minutes, stirring occasionally.
- Add chicken broth, diced tomatoes, enchilada sauce, remaining 1/4 teaspoon pepper and previously cooked chicken. Stir, cover and bring to a boil. Then reduce heat to low and simmer for 20 minutes.
- Remove chicken on to a plate and shred with 2 forks. Puree the soup with an immersion blender and add back the shredded chicken, corn and black beans. If you want soup more creamy, now is the time to add cream cheese. Stir and let sit for 5 minutes to allow flavors develop.
- You can add toppings to the pot and individual bowls, or just when you serve. Make soup more creamy in your bowl by adding cheese, Greek yogurt and avocado to taste. Serve with tortilla chips!
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering on low heat while covered.
- Freeze: Freeze in an airtight container, leaving some room for expansion, for up to 3 months.
Nutrition
Calories: 296kcal | Carbohydrates: 23g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 650mg | Fiber: 5g | Sugar: 7g