Healthy Cheesy Chicken Enchilada Soup Recipe: Everything is right about this 5-star recipe for chicken enchilada soup! It is delicious, gluten-free, and created with ingredients that are good for you! This is a really simple one-pot dinner that you can make to add to your meal prep routine or on hectic work nights.
Healthy Cheesy Chicken Enchilada Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 garlic cloves peeled and finely chopped
- 1 jalapeno pepper seeded and chopped
- 3 cups organic chicken broth
- 2 4-ounce boneless skinless chicken breasts
- 1 14.5 ounce can chili-style diced tomatoes
- 1 1/4 cups homemade red enchilada sauce or 10-ounce can high-quality enchilada sauce
- 1 15-ounce can black beans, rinsed and drained
- 1 cup half and half
- salt and pepper to taste
- lime *optional
- cilantro *optional
- shredded pepper jack cheese *optional
Instructions
Garnish with more cilantro and a few tablespoons of shredded pepper jack cheese and serve hot.
Notes
Storage Tips
Once the soup has cooled, store it in the refrigerator for up to five days by putting it in airtight containers. In order to make packing lunch easier, I suggest portioning out.
Once the soup has cooled, divide it into portions and store it in the freezer for up to three months. Alternatively, you can freeze it into sections using silicone trays, such as Super Cubes.
Nutrition
- Serving: 1g
- Calories: 248kcal
- Carbohydrates: 25g
- Protein: 20g
- Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 43mg
- Sodium: 639mg
- Fiber: 5g
- Sugar: 6g
FAQs and Question
Did you make this recipe?
Have you ever made our recipe for Healthy Chicken Enchilada Soup? If so, please rate it and provide a comment below. Your personal experience using this recipe and what you would have done differently, if any, is helpful to all of us. Additionally, it would be fantastic if you could post a photo to Instagram with the hashtag organize your self skinny. I’m eager to watch it!
Can I make chicken enchilada soup in the slow cooker?
Yes, making this enchilada soup recipe in the slow cooker is easy.
Start by sautéing the onions, garlic, and jalapenos using a large skillet.
Add the vegetables to the crock pot insert.
Place the chicken breasts on top of the vegetables.
Pour in the rest of the ingredients, except the half and half, and stir.
Tightly place the lid on and set the cooking time to 6 hours on low.
Remove the chicken, shred, and add back into the soup.
Stir in half and half.
Place the lid back on and cook for another 20-30 minutes or until hot. Serve hot.
