Description
Chicken Enchilada Soup is a delightful and hearty dish that warms the soul on chilly days. This easy-to-make soup features tender shredded chicken simmered in a zesty broth enriched with tomatoes and cream cheese, creating a comforting blend of flavors. Topped with crunchy tortilla strips and fresh cilantro, each bowl is a perfect balance of warmth and zest that makes it ideal for family dinners or casual gatherings. With just 30 minutes from start to finish, this customizable recipe allows you to adjust spice levels and ingredients according to your preferences, making it a versatile addition to your meal rotation. Enjoy this delicious comfort food that’s sure to impress everyone at the table!
Ingredients
- Boneless skinless chicken breasts
- Canned diced tomatoes (preferably fire-roasted)
- Chicken broth (low-sodium)
- Taco seasoning
- Cream cheese
- Shredded cheese (Mexican blend)
- Fresh cilantro
- Tortilla strips
Instructions
- In a large pot over medium heat, sauté diced onions in oil until translucent. Add chicken breasts and cook until no longer pink.
- Stir in canned diced tomatoes with juices, chicken broth, and taco seasoning; mix well.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 15 minutes.
- Remove the cooked chicken from the pot, shred it using two forks, then return it to the pot.
- Incorporate softened cream cheese into the soup until melted.
- Taste and adjust seasonings as needed; serve hot topped with shredded cheese, cilantro, and tortilla strips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg