Chicken Cheese Enchilada Soup
Cook Time: 20 minutes
Prep Time: 5 minutes
Total Time: 25 minutes
Description: This Chicken Cheese Enchilada Soup is a true family favorite, packed with warm, comforting flavors and a hint of heat that can be adjusted to your taste. With creamy cheese, savory chicken, and a topping of crunchy tortilla chips, it’s hard to resist. Adjust the spice level by modifying the amount of chili powder and green chiles to your liking. This soup is not only rich in flavor but also low in carbs, making it perfect for a hearty, satisfying meal.
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 cups | Chicken broth |
| 3 large | Fresh tomatoes, chopped |
| 3-4 tbsp | Butter |
| 1 tbsp | Margarine |
| 2 medium | Onion, finely chopped |
| 1/4 cup | Garlic, minced |
| 1 cup | Green chiles, chopped |
| 2 tsp | Cumin |
| 2 tsp | Chili powder |
| 2 tbsp | Flour |
| 2 cups | Half-and-half cream |
| 2 cups | Cheddar cheese, shredded |
| 1/2 cup | Sour cream |
| 2 cups | Cooked chicken, shredded |
| Optional | Tortilla chips, crushed |
| Optional | Extra cheddar, for topping |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 504.6 kcal |
| Fat | 36.3 g |
| Saturated Fat | 20.9 g |
| Cholesterol | 129.6 mg |
| Sodium | 1135.7 mg |
| Carbohydrates | 14.6 g |
| Fiber | 1.8 g |
| Sugar | 4.9 g |
| Protein | 30.5 g |
Servings: 6 servings
Rating: ⭐⭐⭐⭐⭐ (based on 15 reviews)
Instructions
-
Prepare the Base
In a large pot, bring the chicken broth to a light boil over medium-high heat. Once it begins to simmer, reduce the heat to low, and add in the chopped tomatoes, allowing the mixture to simmer gently. -
Sauté the Aromatics
While the broth and tomatoes are simmering, heat a skillet over medium heat. Melt the butter and margarine together, then add the finely chopped onion. Sauté for about 2-3 minutes until the onions are translucent and fragrant. Stir in the minced garlic and green chiles, cooking for another 2 minutes until the chiles begin to soften. -
Add Spices and Thicken
Sprinkle the cumin and chili powder over the onion mixture, stirring to coat evenly. Gradually add in the flour, blending it into the mixture until it thickens into a paste, about 1 minute. Slowly pour in the half-and-half cream, whisking constantly to avoid any lumps. Once combined, continue to cook for another 2 minutes. -
Combine with the Broth
Carefully transfer the onion and cream mixture into the pot with the simmering broth and tomatoes. Stir well to incorporate, ensuring the flavors meld together. Let the soup continue to cook on low heat for 15 minutes, stirring occasionally to prevent sticking. -
Add the Cheese and Cream
Slowly add the shredded cheddar cheese and sour cream to the soup, stirring continuously to prevent curdling. Allow the cheese to melt fully into the soup, creating a creamy, rich texture. -
Add the Chicken
Gently fold in the cooked, shredded chicken, stirring until well-combined. Continue to cook for another 2-3 minutes, just until the chicken is heated through. -
Serve with Toppings
Ladle the soup into bowls, and top each serving with a handful of crushed tortilla chips and an extra sprinkle of cheddar cheese for added flavor and crunch.
This cozy, flavorful Chicken Cheese Enchilada Soup is best served warm with your choice of garnish and a side of fresh tortilla chips for dipping! Enjoy this low-carb, comforting meal, perfect for any occasion.
