When it comes to cozy, comforting meals in the Fall and Winter, soup often takes the crown. My Chicken Enchilada Soup is not only delicious but also packed with protein, gluten-free, and made with clean ingredients. This soup combines tender chicken, flavorful enchilada spices, and wholesome ingredients, making it a nourishing & delicious choice for your family. This soup also reheats great and is awesome for meal prepping!
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Why You’ll Love This Recipe:
- Nutritious Ingredients: Packed with protein, veggies, and fiber, this dish is healthy, vibrant and satisfying.
- Versatile: You can adjust the spices to your liking and serve with your favorite toppings. The options are truly endless!
Ingredients
- 1 tbsp butter (grass-fed)
- 1 tbsp olive oil (extra virgin)
- 1 yellow onion (diced)
- 1 jalapeño pepper (large, diced with seeds removed)
- 3 tsp garlic (minced)
- 1 tsp EACH: chili powder, ground mustard, garlic powder, cumin, & onion powder
- 1/8 cayenne pepper (optional if you like spice)
- Salt & pepper to taste (about 1 tsp)
- 15 oz. red enchilada sauce (I use Siete as a healthy option)
- 10 oz. diced tomatoes with green chilies (undrained)
- 15 oz. black beans (rinsed & drained)
- 15 oz. canned whole kernel corn (drained)
- 1 tsp hot sauce (optional if you like spice)
- 4 cups organic chicken broth – I use Kettle and Fire. Use the code COOKINGKATIELADY for 20% off at Kettle and Fire!
- 1 lb. cooked & shredded chicken (can also use raw chicken breasts – I used precooked chicken from my Trifecta meal prep plan)
- 4 oz. cream cheese (softened)
- 1 cup cheddar cheese (freshly grated)
- ½ cup Monterey Jack cheese (shredded – can also use more cheddar.)
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Topping Options
One of the best parts about this chicken enchilada soup is the variety of toppings you can choose to enhance the flavor and presentation. Here are some delicious options to consider:
- Tortilla Strips: Crunchy tortilla strips add a satisfying crunch and a traditional touch. You can make your own by baking or frying corn tortillas until crispy.
- Sour Cream: A dollop of sour cream adds a creamy richness that balances the spices perfectly. For a healthier twist, consider using Greek yogurt!
- Avocado: Fresh avocado slices or guacamole provide a buttery texture and a dose of healthy fats.
- Cheese: Sprinkle some shredded cheese (like cheddar or Monterey Jack) for an extra layer of flavor and creaminess.
- Fresh Cilantro: A sprinkle of chopped fresh cilantro brightens up the soup and adds a pop of color.
- Lime Wedges: A squeeze of fresh lime juice can elevate the dish, providing a zesty contrast to the rich flavors.
How To Make It
- Heat butter and olive oil in a large Dutch oven over medium heat. Add onion, garlic, & jalapeño. Sauté for 3-4 minutes.
- Add all ingredients except for the cream cheese, shredded cheese, & cooked chicken (if using precooked chicken). If you have raw chicken breasts, you can add them here in this step as well.
- Bring the soup to a gentle boil and allow to cook for 15-20 minutes. If you used raw chicken breasts, remove once cooked, shred, & return to the soup.
- Reduce heat to low. Stir in the cooked chicken, softened cream cheese, & shredded cheese until melted. Serve with your favorite toppings and enjoy!
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I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
This healthy chicken enchilada soup is a nourishing option that doesn’t skimp on taste. Whether you stick to classic toppings or get creative, this soup is sure to warm your heart and fill your belly. Enjoy every comforting spoonful!
Description
When it comes to cozy, comforting meals in the Fall and Winter, soup often takes the crown. My Chicken Enchilada Soup is not only delicious but also packed with protein, gluten-free, and made with clean ingredients. This soup combines tender chicken, flavorful enchilada spices, and wholesome ingredients, making it a nourishing & delicious choice for your family. This soup also reheats great and is awesome for meal prepping!
Ingredients
Instructions
-
Heat butter and olive oil in a large Dutch oven over medium heat. Add onion, garlic, & jalapeño. Sauté for 3-4 minutes.
-
Add all ingredients except for the cream cheese, shredded cheese, & cooked chicken (if using precooked chicken). If you have raw chicken breasts, you can add them here in this step as well.
-
Bring the soup to a gentle boil and allow to cook for 15-20 minutes. If you used raw chicken breasts, remove once cooked, shred, & return to the soup.
-
Reduce heat to low. Stir in the cooked chicken, softened cream cheese, & shredded cheese until melted. Serve with your favorite toppings and enjoy!
Nutrition Facts
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 399kcal
- % Daily Value *
- Total Fat 18.8g29%
- Saturated Fat 9g45%
- Cholesterol 103.5mg35%
- Sodium 647.2mg27%
- Total Carbohydrate 22.4g8%
- Dietary Fiber 6.2g25%
- Sugars 8g
- Protein 34g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
