Description
A comforting soup filled with zesty flavors, tender chicken, and creamy goodness, perfect for chilly evenings.
Ingredients
Scale
- 1 pound boneless chicken breasts or thighs
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 cup enchilada sauce
- 4 ounces cream cheese
- Fresh cilantro, for garnish
- Avocado slices, for garnish
- Lime wedges, for serving
- Crispy tortilla strips, for garnish
- Salt, to taste
Instructions
- In a large pot, heat a splash of oil over medium heat. Add diced onions and bell peppers. Sauté until softened, about 5 minutes, then stir in minced garlic for another minute until fragrant.
- Add chicken, cumin, chili powder, and salt. Stir to coat the chicken in the spices. Sauté until the chicken is no longer pink on the outside.
- Pour in chicken broth and mix in enchilada sauce. Bring to a gentle simmer.
- Once the chicken is cooked through (10-15 minutes), remove it and shred with two forks. Return to the pot and stir in cream cheese until melted and creamy. Adjust consistency with more broth if needed.
- Taste and adjust seasonings if necessary. Serve hot, garnished with cilantro, avocado slices, lime, and crispy tortilla strips.
Notes
Feel free to use shredded rotisserie chicken for convenience. Consider substitutions with dairy-free options like cashew cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken enchilada soup, creamy soup, comfort food, Mexican recipe, family dinner
