Chicken Enchilada Soup

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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

  1. 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.
  2. Meanwhile, in a food processor, puree the cream cheese, enchilada sauce, cumin, and cayenne pepper until blended.
  3. 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.
  4. 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

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