It’s still soup weather, right? I know it’s technically spring now, but that hasn’t stopped the weather from laying the occasional dose of frost, so I’m savoring all the warm bowls of comfort while I still can. Namely, this Chicken Enchilada Soup which is tremendous for those seasonally chilly evenings you just want to curl up with something warm and comforting.
A note about jalapeno and poblano peppers for the heat-adverse
Chili peppers are wildly misinterpreted as hot little beasts designed to burn your mouth off, but this is just not true. Generally speaking, if you remove the ribs, pith, and seeds of a chili pepper, they are fairly mild for the average adult palate. I often cook with chili peppers because they can elevate the flavor of a dish greatly and allow me to add buildable heat as desired. They’re particularly good (and mild) when paired with a creamy base such as cream cheese, cheddar, or sour cream – which, coincidentally, all happen to be found in this Chicken Enchilada Soup.
A note for special diets
This soup fits Keto diets and can easily be made SIBO friendly. Because I like to follow a SIBO diet, I limit the lactose I consume so choosing lactose-free or low lactose (less than 0.05g) cheese such as cheddar is important. I’m a big fan of Green Valley Organics Lactose-Free Cream Cheese and Sour Cream, which I’ve found consistently at Whole Foods, as well as partial products at New Seasons and Fred Meyer grocers. If you aren’t worried about a little lactose in your dairy products, don’t worry about seeking these out. Just use your favorite cream cheese and sour cream.
Chicken Enchilada Soup
Prep
Cook
Total
Yield 6 large portions
Ingredients
- 2 large chicken breasts, cooked, shredded, and reserved to the side (about 1.5lbs)
- 1 tbsp garlic oil (may sub avocado or olive oil)
- 1 c green onions, chopped
- 1/2 c celery, diced
- 1 bell pepper, diced (I prefer yellow, orange, or red)
- 1 poblano pepper, finely diced (about 1 c)
- 1 jalapeno pepper, finely diced (about 2 tbsp)
- 1 (3.8oz) can sliced olives
- 1 c canned diced tomatoes
- 32oz chicken broth
- 1 tbsp cumin
- 2 1/2 tsp chili powder
- 1 1/2 tsp paprika
- 1 tsp coriander
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 3/4 c cilantro, chopped
- 2 c cheddar cheese, shredded
- 1 (8oz) container cream cheese (we prefer Green Valley Organics Lactose-Free)
- sour cream, to top (optional)
Instructions
For the chicken:
I generally cook my chicken breasts in my pressure cooker first, 8 minutes on high pressure with 1.5 c broth or water (refer to the recommended minimum liquid for your machine). Then I shred and reserve to the side to add in later. If you don't have a pressure cooker, boiling the chicken right in the pot you're going to make your soup in, then reserving to the side for shredding works great. If you want to make this dish really easy, this soup is also awesome with leftover shredded rotisserie chicken.
For the soup:
- Add garlic oil to a large soup pot over medium high heat (or your pressure cooker pot, set to sautee). Add green onions, celery, bell pepper, poblano, and jalapeno and sautee until fragrant, about 4-5 minutes.
- Add olives, diced tomatoes, and chicken broth. Season your soup with the cumin, chili powder, salt, pepper, paprika, coriander, and cilantro and stir to combine. Bring to a simmer and allow to cook for about 10 minutes.
- Add cheddar cheese, 1/2 c at a time and stir to combine. Then add cream cheese and stir to combine. Taste for salt and pepper, adjust as needed. Simmer for an additional 5-8 minutes.
- Serve with a dollop of sour cream, if desired.
Notes
The sour cream is totally optional, but we love to add a dollop to the tops of our bowls. If I want this soup to be over-the-top creamy and rich, I will sometimes stir 1/2 cup of sour cream right into the pot as it's cooking.
Courses Mains, Soups & Stews
Cuisine Mexican
Nutrition Facts
Serving Size 1 portion
Amount Per Serving | ||
|---|---|---|
Calories 472 | ||
% Daily Value | ||
Total Fat 23 g | 35% | |
Saturated Fat 10 g | 50% | |
Cholesterol 150 mg | 50% | |
Sodium 834 mg | 35% | |
Total Carbohydrates 11 g | 4% | |
Dietary Fiber 3 g | 12% | |
Sugars 3 g | ||
Protein 48 g | 96% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I am such a soup fan!!!!!!
And this looks creamy and delicious.
I can’t wait to give it a go, the addition of the cream cheese must give it so much depth!
Yes, it’s still soup weather! And this looks soooo good. Wish I had a bowl right now because it’s cold and rainy outside – and it’s lunchtime! Pinning though for later.
This soup looks so comforting and delicious! Curious: what’s the SIBO diet? I’m familiar with Keto, etc. but have never heard of a SIBO diet before.
SIBO is a GI issue that I suffer from that keeps my small intestine from properly digesting certain types of food. Following a SIBO-specific diet is one method of treatment. If you’d like to learn more, this is a really great resource https://www.siboinfo.com/diet.html
If I were to make this for my husband, he would be one happy camper! Enchiladas are one of his favorite dishes and to make it in soup-form would totally get his approval.
Enchiladas are a favorite in our house too and this soup always makes the fella super happy!
This soup looks SO yummy and perfect for the chilly weather that we’re having in Oregon right now!
What an absolutely lovely soup! I love chicken enchiladas and the thought of a soup tasting like them really makes me happy! Your soup looks so delicious and I’m looking forward to trying it.
I’m gonna have to check out those lactose-free products you mentioned as I like to limit my dairy intake as well. And this soup looks AMAZING! I didn’t realize removing those parts of the pepper make a difference in the heat, but I’ll probably leave them in when I try this with my bf. x
Kate
http://www.thegoldsister.com
My mouth is watering reading this. Awesome recipe with great pics! Pinning this and trying it later. Can’t wait!
Ohh, this looks really good! I’m going to have to look into those lactose-free products as well. Thanks 🙂
I agree with you that even though it’s Spring it’s still soup season! This creamy chicken enchilada soup is perfect for the cooler overcast day that Spring is known for. Delicious!
I like your approach on how this can be a flexible soup for those who have dietary specifics. And I laughed to myself when you explained the pepper differences. My husband loves spice and truly, not every pepper has a kick to it! I am still learning!
So I’m totally gonna admit…….I’ve never had chicken enchilada soup before. This looks really good! I just might try to make it!
this looks great! I LOVE Japalenos and I love soup so mixing these together looks incredible!
Such an amazing soup with punches of great flavor. Love chicken enchiladas so this soup has gotta be SO delish!
YUM!! I need to add this to my dinner menu for next week. Thanks for a great recipe.
It’s totally still soup weather! This looks delicious and will be trying this one. I’ll need to look for that cream cheese. The older I get, the more adverse to lactose I am!
I totally agree it is still soup weather. I love how versatile it is so it can fit different diets. Thank you so much for sharing your recipe, I will be making this for my family this week.
Oh my goodness… This looks sooo good. I want to eat this for lunch. I am definitely going to have to try this. What a brilliant idea!
There’s just so much to love about this fabulous chicken enchilada soup! It’s low carb, contains fabulous flavors, and looks gorgeous when served. Thank you so much for this yummy dinner inspiration!
I’ve been seriously into soups lately and LOVE the idea of a chicken enchilada soup. Especially a Keto version, and especially one you make at home… so much healthier that way!
Mmm! I love poblano and jalapeno peppers (with or without a bit of heat)! This soup looks so rich and tasty!
This looks and sounds fantastic. And considering the weather, still perfect soup weather. 😉
Holy yum! I love a great creamy and spicy soup. Just look at those flecks of spices in the broth! Love that! Cannot wait to give this soup a try 🙂
Yum ! This soup looks like it’s full of flavor, which is what I love … adding some spice to a soup is a must !
This looks utterly divine! I definitely should not have read this post on an empty stomach ha! 😀
xx
I love soup and this looks delicious! I’m definitely going to pin this for later because it’s healthy and gluten free. I’m always looking for another good gluten free recipe to add to my dinner rotation. Thanks for sharing!
This looks SO good! Looks great for spring, too!
This looks and sounds incredible! With winter coming up here in Sydney, I’m definitely adding this to the menu!
Yum! Three kinds of dairy?? Yes please! And I agree- it’s still soup weather over here in the PNW! I’m starting to wonder if it will ever be warm!
I hope soon! I’m ready to pull some sandals out of my closet!
Yum!! Love everything about this recipe. It looks so creamy and delicious!
Chicken tortilla soup is one of my favorites! Definitely have to try it out! Xo
This soup looks so comforting! I could take a bog ole’ bowl of it right now!
This looks so good!
It is still snowing where I live so we are still making soups in large quantity. I love the Latin flavors in this!
What a delicious looking soup! I love that you provided KETO friendly options. Thank you.
Yuuum this looks delicious. I love chicken enchiladas and I love soup so I know I would LOVE this. Definitely going to add it to my rotation.
This looks so creamy and delicious and I love the pop of heat in this soup! It’s still a bit cold here, so this is perfect to warm me up! Great recipe!
This is one of my favorite soups ever! I love to switch up all the toppings too. Yum!
I love chicken enchilada soup but the thing that makes it for is the sour cream on top. Mmmm… 🙂
Great information on chile peppers… they’re often misunderstood by people outside the “borderlands!” I lived in New Mexico for 22 years, grew up California, and now live in south Texas a stone’s throw from Mexico. Chiles are a way of life at Andersen casa. Your Chicken Enchilada Soup looks fabulous! Unfortunately, we’ve seen the last soup weather for a long time having hit 100 degrees in mid-February. Yikes!
Can’t wait to try this warm and yummy soup for Easter tomorrow! Thanks!
I hope you were able to try the recipe. Let me know what you think!
I’m a big fan of jalapenos, and you’re right…as long as you remove the ribs and seeds, you should be in good shape heat-wise. I add jalapenos to all kinds of recipes. This soup looks wonderful and comforting, I’m definitely giving this one a try
I like to put jalapenos in so many dishes too – such a great way to amp up the flavor! I hope you give this recipe a try 🙂
This is a great soup for a cold and rainy day! Love all the flavors that you put together)
Simply love the fact this soup is flexible to fit into any type of diet! Love all soups and all the flavors sounds so amazing! Looks delicious!
It’s super flexible, so long as you’re open to dairy in some aspects. It also reheats really well.
Always love a good, easy soup recipe for busy weeknights. This Chicken Enchilada Soup looks SO delicious! Definitely going to have to make this soon. Yum!
It really doesn’t matter what time of year it is I always love a good soup recipe. And I loved your detailed explanation about peppers. Too many people are missing out on the magic that is chili peppers in their foods!
I totally agree! Flavor doesn’t always mean heat. I’m glad you’re a fan of cooking with peppers too.
This is my kind of comfort food! Still so cold here and I’m always up for Mexican anything and everything!
Same. Mexican food is good every day of the year!
That soup sounds so creamy and delicious! All my favorite flavors in a bowl!
I’m all about adding sour cream to soups like this. Looks like a soup my whole family would devour!
Chicken enchilada soup is honestly one of my favorite homemade soups. Your version sounds absolutely delicious!
this looks so cosy!! love the idea of combining soup with enchiladas!
this is a good soup for rainy season looks delicious and yummy!
Yummy! This is a great way to have all the enchilada flavors I love.
I love this soup. The whole family loved it. I did not put in the can of olives because my family does not like olives. I made some tortilla strips and my own garlic oil. Can’t wait to make it again!! Thanks so much for sharing this recipe.
Thanks for giving this recipe a try! I am so glad your family loved it!