Creamy Chicken Enchilada Soup
This Creamy Chicken Enchilada Soup comes together in one pot in just 30 minutes, packed with rotisserie chicken, black beans, and melted cheese for 32g of protein per serving.
Servings: 6 servings
Calories: 411kcal
Cost: $12.87 or $2.15/serving
Equipment
Ingredients
- 1 tbsp avocado oil
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 4 cups low sodium chicken broth
- 15 oz canned black beans drained and rinsed
- 15 oz canned diced tomatoes
- 1 ¼ cup homemade enchilada sauce (10 oz can)
- 1 cup frozen corn
- 4 oz canned green chilies
- 1 tbsp taco seasoning
- 3 cups shredded rotisserie chicken
- 1 cup shredded cheddar cheese
- 4 oz cream cheese cubed
- cilantro, plain Greek yogurt, and/or chips to serve
Instructions
- Add the oil to your large Dutch oven or stockpot and heat over medium heat. Add the onion and bell pepper, and saute for 3-4 minutes, until softened.
- Add the garlic and tomato paste and saute for another minute.
- Add the chicken broth, black beans, diced tomatoes, enchilada sauce, corn, green chilies, and taco seasoning and stir. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
- Add the rotisserie chicken, shredded cheese, and cream cheese and stir continuously until everything is warm and combined. A whisk may help you fully mix in the cream cheese.
- Remove from heat and serve with toppings!
Nutrition
Calories: 411kcal | Carbohydrates: 32g | Protein: 32g | Fat: 18g | Sodium: 989mg | Fiber: 8g
