Description

Indulge in a warm bowl of creamy chicken enchilada soup, the ultimate comfort food for chilly evenings. This rich and savory dish combines tender chicken, zesty jalapeños, and velvety cream cheese, topped with melted cheddar and fresh cilantro. Perfect for family gatherings or a cozy night in, this hearty soup is sure to become a favorite.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
3 cloves fresh garlic, minced
1 medium yellow onion, diced
2 jalapeños, chopped (adjust for spice preference)
4 cups low-sodium chicken broth
8 oz cream cheese, softened
1 cup corn (canned or frozen)
½ cup fresh cilantro, chopped
1 cup shredded cheddar cheese
Juice of 1 lime

Instructions

In a large pot over medium heat, sauté diced onion and minced garlic in olive oil until translucent (about 5 minutes).
Add diced chicken and chopped jalapeños; season with salt, pepper, and cumin. Cook until chicken is no longer pink.
Gradually pour in the chicken broth while scraping the bottom of the pot for added flavor. Bring to a gentle simmer.
Stir in softened cream cheese until fully melted and creamy.
Add corn, lime juice, and chopped cilantro; mix well.
Serve hot with shredded cheddar on top and enjoy!

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (240g)
Calories: 370
Sugar: 3g
Sodium: 620mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 24g
Cholesterol: 80mg

Keywords: For a vegetarian option, substitute chicken with beans or shredded vegetables. Experiment with different cheese blends like Monterey Jack or Pepper Jack for varied flavor.