Get the Recipe: Cheesy Chicken Enchilada Soup
Cheesy Chicken Enchilada Soup is a comforting, hearty dish that even your pickiest eaters will love!
Ingredients
- 2 pounds boneless, skinless chicken breast
- 1 small green bell pepper, finely chopped
- 1 small onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 (10 ounce) can tomatoes with green chilies, undrained
- 1 (32 ounce) container chicken broth
- 1 (4 ounce) can of diced green chilies
- 1 (1 ounce) package taco seasoning
- 8 ounces room temp cream cheese, cut into small pieces
- ¼ cup cream
- 1½ cups shredded cheddar cheese
Instructions
- In a pot on medium heat, add oil. Toss in the onion, bell pepper, and jalapeno. Sauté until softened.
- Place chicken breasts into the pot as well as the undrained canned tomatoes, green chilies and chicken broth. Stir and allow to simmer for 20-25 minutes covered, reduce heat if needed.
- Remove chicken from the soup and shred on a plate.
- While the chicken is not in the soup add the cream cheese, heavy cream and shredded cheese. Whisk until the cream cheese has completely dissolved and the soup is creamy.
- Add the chicken back to the soup, stir, and serve.
Notes
Net carbs are 3.1 g per serving
Serving: 1 1/2 cups, Calories: 356kcal, Carbohydrates: 4.3g, Protein: 33g, Fat: 21g, Cholesterol: 140mg, Sodium: 830mg, Fiber: 1.2g, Sugar: 2.4g
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