Chicken Enchilada Soup
- Prep/Cook
- 30 minutes
- Difficulty
- Quick and Easy
- Servings
- Serves 6
Ingredients
2 teaspoons vegetable oil, divided
1 pound Simple Truth Boneless Skinless Chicken Breasts, diced
1 small yellow onion, diced
8 ounces cream cheese, softened
¾ cup enchilada sauce
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper
¾ cup Simple Truth Organic Chicken Broth
1 (14 ounce) can Simple Truth Organic Canned Spicy Black Beans drained and rinsed
1 (14 ounce) can Simple Truth Organic Whole Kernel Corn, drained and rinsed
1 (10 ounce) can diced tomatoes with chilies (such as Rotel brand)
1/2 cup shredded Monterey Jack cheese
1/4 cup cilantro, chopped
4 green onions, chopped
Directions
- In a large Dutch oven or saucepan add the oil and heat over medium-high heat. Add the chicken and diced onion; cook 7-10 minutes until chicken is browned and cooked through.
- Meanwhile, in a food processor, puree the cream cheese, enchilada sauce, cumin, and cayenne pepper until blended.
- Add the broth to the saucepan with chicken, followed by the cream cheese mixture. Stir in the beans, corn, and diced tomatoes. Simmer over medium-low heat for 5-10 minutes, until warmed through.
- Serve topped with shredded cheese, cilantro and green onions.
Nutritional Info *per serving
| calories | 401 |
| grams protein | 29 |
| grams total fat | 20 |
| grams fiber | 6 |
| grams saturated fat | 11 |
| grams carbohydrates | 28 |
| mgs cholesterol | 94 |
| mgs sodium | 777 |