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Chicken Enchilada Soup

Chicken Enchilada Soup

  • Author: Whip & Wander
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 large portions 1x
  • Category: Mains, Soups & Stews
  • Cuisine: Mexican

Scale

Ingredients

  • 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)

Instructions

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.


Nutrition

  • 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
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