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Creamy Chicken Enchilada Soup
Course:
Main Course
Cuisine:
American, Mexican
Keyword:
Chicken Enchiladas, Enchiladas, Low-Carb
Servings:
8
2 cup servings
Calories:
461
kcal
Author:
Tessa Ludwig
Equipment
Large Stockpot
Ingredients
Shredded Chicken
3
lbs.
chicken breast
6
cups
of water
1
tsp
sea salt
Enchilada Sauce
1
TBS
olive oil
¼
of an onion diced small
15
oz
can Hunt’s tomato sauce
2
TBS
tomato paste
2
cups
of chicken stock/broth
1
TBS
chili powder
½
tsp
ground cumin
1
tsp
garlic powder
8
oz
softened cream cheese
Sea salt and pepper to taste
Soup
2-3
lbs
Shredded chicken
Enchilada sauce
15
oz
Petite diced tomatoes
7
oz
Green chiles
*diced jalapeno
optional
2-3
cups
Chicken stock or broth
Instructions
Shredded Chicken
Place raw chicken breast and salt in a stock pot with the 6 cups of water and 1 tsp of salt.
Bring chicken to a boil covered.
Once at a boil turn down and let simmer for 45 minutes.
When done remove chicken from pot, saving 5 cups of the stock for enchilada sauce, place on a cutting board to cool.
When cooled, shred chicken.
Enchilada Sauce
Start your enchilada sauce in a the same large stock pot used for cooking the chicken.
Saute the diced onion in olive oil, about 5 minutes. Add tomato sauce, tomato paste, chicken stock, and seasonings.
Let simmer for 5-7 minutes stirring often.
Add cream cheese cooking until all melted in, may need to be whisked.
Assembling the Soup
Leaving the enchilada sauce in the large stock pot, add the petite diced tomatoes, green chiles, and optional jalapenos.
Add shredded chicken and another 2-3 cups of chicken stock or broth.
Let flavors simmer together for about 20 minutes.
Serve with your favorite toppings!
Nutrition
Calories:
461
kcal