Isabel Eats · by Isabel Orozco-Moore★ 4.8 (72)
Chicken Enchilada Soup
NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 74%
CARBS 35G28% OF CAL
8G FIBER7G SUGAR20G OTHER
FAT 23G42% OF CAL
7G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, hearty soup with shredded chicken, black beans, and green chiles in enchilada sauce. Finished with cream cheese and fresh cilantro, it captures the flavors of chicken enchiladas in bowlform.
mainmexicansoupchicken🫕 dutch oven
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons olive oil
- 1 medium white onion, (diced)
- 1 jalapeño pepper (diced)
- 2 cloves garlic, (minced)
- ½ cup masa harina
- 2 ¼ cups red enchilada sauce
- 3 cups chicken broth
- 3 cups cooked shredded chicken ((about 1 ½ pounds))
- 1 (15.5-ounce) can black beans, (drained and rinsed)
- 1 (14-ounce) can fire-roasted diced tomatoes
- 2 (4-ounce) cans diced green chiles
- 1 teaspoon kosher salt, (plus more to taste)
- 4 ounces cream cheese, (diced into small cubes)
- Garnishes: cilantro, shredded Monterey jack cheese, tortilla strips, avocado slices
At a glance
PER SERVING · TIME 30M
CAL 25%·PRO 74%
CARBS 35G28% OF CAL
8G FIBER7G SUGAR20G OTHER
FAT 23G42% OF CAL
7G SAT16G 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
- 5m
- Cook
- 25m
- Sodium
- 1811mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 709mg
- Calcium
- 131mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1811MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.