The Cozy Cook · by Stephanie★ 5.0 (266)
Chicken Enchilada Soup
NUTRITION · PER SERVING45M COOK
CAL 13%·PRO 31%
CARBS 19G29% OF CAL
4G FIBER5G SUGAR10G OTHER
FAT 14G50% OF CAL
6G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, cheesy chicken enchilada soup spiked with chiles, jalapeños, and Mexican spices. Comforting and satisfying, easily made on the stovetop or slow cooker.
mainmexicansoupchicken🍲 stockpotgluten free
View the full recipe on The Cozy Cook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 11- ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
- ¼ teaspoon cumin
- 1 pinch EACH: cinnamon, cayenne pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion (diced)
- 1 jalapeno pepper (diced with seeds removed)
- 3 cloves garlic (minced)
- 10 oz. red enchilada sauce
- 10 oz. diced tomatoes with green chilies (undrained)
- 15 oz. black beans (drained and rinsed)
- 15 oz. canned whole kernel corn (drained)
- 1 teaspoon hot sauce (optional)
- 4 cups chicken broth
- 1 large boneless skinless chicken breast (or 2 small.) (see notes if using cooked chicken)
- 4 oz. cream cheese (cubed and softened)
- 1 cup cheddar cheese (shredded)
- ½ cup Monterey Jack cheese (shredded. (Can also use more cheddar.))
At a glance
PER SERVING · TIME 45M
CAL 13%·PRO 31%
CARBS 19G29% OF CAL
4G FIBER5G SUGAR10G OTHER
FAT 14G50% OF CAL
6G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 933mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 342mg
- Calcium
- 187mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 933MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.