Go Back
Chicken enchilada soup with creamy broth, shredded chicken, cheddar, cilantro, and tortilla strips in a bowl

Chicken Enchilada Soup with Creamy Broth and Cheddar

Chicken enchilada soup with a creamy broth, tender chicken, and comforting enchilada-inspired flavors. This hearty soup is an easy choice for cozy weeknight dinners or satisfying gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mexican-inspired
Calories: 420520
Ingredients Method Notes

Ingredients
  

Soup
  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 cup chopped bell peppers
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • Salt, to taste
  • Black pepper, to taste
  • 4 cups low-sodium chicken broth
  • 1 can diced tomatoes with green chilies
  • 8 oz / 225 g cream cheese, softened
Toppings
  • 1 cup shredded cheddar cheese
  • Cilantro, for topping (optional)
  • Tortilla strips, for topping (optional)
  • Avocado, for topping (optional)
  • Lime wedges, for topping (optional)

Method
 

Cooking
  1. Warm olive oil in a large soup pot over medium heat, then cook the diced onion and bell peppers for about 5 minutes until softened.
  2. Stir in the minced garlic, ground cumin, chili powder, salt, and black pepper, and cook for about 60 seconds until fragrant.
  3. Add the chicken breasts, chicken broth, and diced tomatoes with green chilies, then bring the soup to a gentle boil.
  4. Lower the heat, cover the pot, and simmer the chicken for 15 minutes until it reaches an internal temperature of 165°F / 74°C.
  5. Transfer the cooked chicken breasts from the pot and shred them while warm using two forks.
Finishing
  1. Return the shredded chicken to the soup and stir until evenly combined.
  2. Add the softened cream cheese a little at a time, stirring continuously until fully melted and the broth is smooth.
Serving
  1. Serve the soup hot and finish with shredded cheddar cheese, cilantro, tortilla strips, avocado, and lime wedges if desired.

Notes

Soften the cream cheese before adding it, and stir the soup over gentle heat to help the cream cheese blend smoothly into the broth.