Description
Chicken Enchilada Soup is a delightful, hearty dish that captures the essence of Mexican cuisine in every spoonful. Perfect for chilly evenings or casual gatherings, this creamy soup features tender chicken, zesty tomatoes, and vibrant spices that meld together beautifully. Topped with fresh cilantro, creamy avocado, and melted cheese, each serving offers a comforting burst of flavor that will warm your soul. Easy to prepare and highly customizable, this Chicken Enchilada Soup is sure to become a favorite in your household.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves of fresh garlic
- 28 oz canned diced tomatoes
- 4 cups low-sodium chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Sour cream (for serving)
- Shredded cheese (Cheddar or Monterey Jack)
Instructions
- Cook chicken breasts in a large pot over medium heat until no longer pink (about 15-20 minutes). Shred using forks.
- Sauté minced garlic in the same pot until fragrant (about 1 minute).
- Add diced tomatoes, cumin, and chili powder; stir to combine.
- Pour in chicken broth; bring to a gentle boil then reduce heat and simmer for 10 minutes.
- Stir shredded chicken back into the pot. Serve hot with toppings of sour cream, cheese, and avocado.
Notes
Fresh ingredients enhance flavor—choose organic where possible.
Customize by adding vegetables like bell peppers or corn.
For a vegetarian option, substitute chicken with beans and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg