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.Print
- 2 large chicken breasts, cooked, shredded, and reserved to the side (about 1.5lbs)
- 1 tbsp garlic oil (may sub 2 minced cloves + avocado 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)
For the chicken:
I generally cook my chicken breasts in my pressure cooker first, 8 minutes on high pressure with 2 cups 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.
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.
- Serving Size: 1 portion
- Calories: 472
- Sugar: 3 g
- Sodium: 834 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 48 g
- Cholesterol: 150 mg