A hearty and creamy Mexican-inspired soup loaded with tender chicken, black beans, corn, and melted cheese in a rich enchilada-flavored broth. Perfect comfort food for chilly days.

mexican

tex-mex

Nutrition

Provides substantial protein from chicken and beans while delivering moderate amounts of carbohydrates and calcium from dairy products.

Calories	480 kcal
Energy	2008 kJ
Protein	28 g
Total Fat	26 g
Saturated Fat	11 g
Trans Fat	0 g
Polyunsaturated Fat	4 g
Monounsaturated Fat	8 g
Cholesterol	70 mg
Carbohydrate	32 g
Sugars	8 g
Dietary Fibre	6 g
Sodium	1200 mg

*per serving

Gluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeHigh ProteinHigh Fibre

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnersoupmain courseone potfamily friendlystovetop

Chicken Enchilada Soup

The Anthony Kitchen (Kelly Anthony)

6

Name: Chicken Enchilada Soup — Tasty Bites
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 3 tablespoon Avocado Or Canola Oil; 1 White Onion (diced); 3 Jalapeño Peppers (seeded and diced); 2 clove Garlic (minced); 2 tablespoon All-purpose Flour; 1 tablespoon Chili Powder; 2 teaspoon Salt (Kosher); 1 teaspoon Ground Cumin; 0.5 teaspoon Dried Oregano; 4 cup Chicken Broth (unsalted); 2 tablespoon Tomato Paste; 1 can Diced Fire-roasted Tomatoes (15-ounce); 1 can Corn (15-ounce, drained); 1 can Black Beans (15-ounce, drained and rinsed); 2 cup Chicken (shredded and cooked); 1 block Cream Cheese (8-ounce, warmed to room temperature); 0.5 cup Monterey Jack And Mild Cheddar Cheese (freshly grated, 1/2 cup each)

servings

0

per serve

0

minutes

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Ingredients

3 tablespoon Avocado Or Canola Oil

1 White Onion diced

3 Jalapeño Peppers seeded and diced

2 clove Garlic minced

2 tablespoon All-purpose Flour

1 tablespoon Chili Powder

2 teaspoon Salt Kosher

1 teaspoon Ground Cumin

0.5 teaspoon Dried Oregano

4 cup Chicken Broth unsalted

2 tablespoon Tomato Paste

1 can Diced Fire-roasted Tomatoes 15-ounce

1 can Corn 15-ounce, drained

1 can Black Beans 15-ounce, drained and rinsed

2 cup Chicken shredded and cooked

1 block Cream Cheese 8-ounce, warmed to room temperature

0.5 cup Monterey Jack And Mild Cheddar Cheese freshly grated, 1/2 cup each

Equipment

Can Opener

Large pot

Wooden spoon

Knife

Cutting board

Instructions

Add 3 tablespoon oil to a large pot over medium heat and allow to come to temperature. Add the onion and jalapeño and sauté until softened, about 4-5 minutes. Add the garlic and stir.

Add the flour, chili powder, salt, cumin, and oregano and stir to coat the vegetables. Begin adding in the chicken broth in 1/2 cup increments, stirring until smooth after each addition.

Add the tomato paste, canned tomatoes (with juices), corn, beans, and chicken. Reduce the heat to maintain a simmer, and cook for about 10-15 minutes, stirring occasionally.

Reduce the heat to low. Cut the cream cheese into 6-8 pieces and distribute evenly across the top of the soup. Stir until melted and smooth. Next, add the Monterey Jack and cheddar and stir until melted and well combined.

Remove from the heat and allow to cool slightly. Garnish as desired (sour cream, avocado, tortilla strips), serve, and enjoy.