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Chicken Enchilada Soup

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Chicken Enchilada Soup

Course Dinner, Main Course, Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 362kcal

Ingredients

  • 2 Tablespoons butter
  • 1 cup yellow onion diced
  • 1 jalapeño seeded and diced
  • 1 Tablespoon garlic minced
  • 1 (10 ounce) can mild red enchilada sauce
  • 1 (10 ounce) can diced tomatoes with green chilies undrained
  • 1 (15.25 ounce) can black beans rinsed and drained
  • 1 (15.25 ounce) can corn drained
  • 4 cups low-sodium chicken broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 4 ounces Neufchâtel cheese or 1⁄3-less fat cream cheese softened to room temperature
  • 1/2 cup nonfat plain Greek yogurt
  • 1 pound cooked chicken diced
  • 2 ounces shredded cheddar cheese

Instructions

  • Melt butter in a large pot over medium-high heat. Add onion and jalapeño and cook for 4-5 minutes, or until onion is tender. Add garlic and cook an additional minute.
  • Add enchilada sauce, tomatoes, black beans, corn, chicken broth, chili powder, dried mustard, garlic powder, onion powder and cumin and stir to combine. Bring to a boil, then cover and reduce heat to low and let simmer for 15-20 minutes.
  • Add Neufchâtel cheese, yogurt, chicken and cheese and cook, stirring continuously, for a few minutes until cheeses have melted and are well incorporated.

Notes

MFP: MFF Chicken Enchilada Soup

Nutrition

Serving: 16.2ounces | Calories: 362kcal | Carbohydrates: 30.9g | Protein: 27.9g | Fat: 14.1g
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