Somersizing Chicken Enchilada Soup
Warm up your table with this rich and creamy Somersizing Chicken Enchilada Soup, a crowd-pleasing recipe brimming with vibrant Tex-Mex flavors. Tender shredded chicken is simmered in a velvety base of cream cheese and cheddar, infused with a zesty combination of green chilies, smoky spices, and tangy tomatoes. Blended to perfection for a smooth, luscious texture, this satisfying soup is easy to prepare in under an hour and makes a fantastic weeknight dinner or meal-prep option. Serve it piping hot with a sprinkle of fresh cilantro, creamy avocado, and a dollop of sour cream for an irresistible finish. Perfect for anyone craving comfort food with a spicy twist, this one-pot masterpiece is destined to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts, boneless and skinless
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 6 cups Chicken broth
- 1 15-ounce can Diced tomatoes, canned
- 1 4-ounce can Green chilies, diced
- 8 ounces Cream cheese, softened and cubed
- 2 cups Cheddar cheese, shredded
- 2 teaspoons Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 large Avocado, diced (optional for garnish)
- 0.5 cup Sour cream (optional for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
Season the chicken breasts with half of the salt and black pepper, then add them to the pot. Sear the chicken on both sides until lightly browned, about 3 minutes per side.
Pour in the chicken broth, diced tomatoes, and green chilies. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the chicken is fully cooked.
Remove the chicken from the pot and shred it using two forks. Set the shredded chicken aside.
Using an immersion blender, carefully blend the soup in the pot until smooth. Alternatively, you can transfer the soup to a blender in batches and blend, then return it to the pot.
Add the cubed cream cheese to the pot and stir until it melts completely. Stir in the shredded cheddar cheese, ground cumin, chili powder, smoked paprika, remaining salt, and black pepper. Mix well until the soup is smooth and creamy.
Return the shredded chicken to the pot and simmer for an additional 10 minutes to let the flavors meld together.
Taste the soup and adjust the seasonings, if needed.
Serve hot, garnished with chopped cilantro, diced avocado, and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
1065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 5813 mg | 253% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 21.7 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3312 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
