Cheesy Chicken Enchilada Soup
This is the soup that tastes like your favorite enchiladas in a bowl — creamy, cheesy, and loaded with shredded chicken, tomatoes, and green chiles, with just enough warmth to keep you cozy. Every spoonful is rich, savory, and satisfying, and it comes together in one pot in 30 minutes.
With ~32g of protein per bowl and only ~7g net carbs — the comfort soup that actually fills you up.
Why You'll Love This
Creamy, cheesy, loaded with chicken and chiles
~32g protein per bowl, only ~7g net carbs
One pot, 30 minutes, minimal cleanup
The soup that tastes like enchilada night
Amazing Protein Recipes
Cheesy Chicken Enchilada Soup
- Prep10 min
- Cook25 min
- Total35 min
- Servings6 bowls
- Calories350 kcal
Ingredients
Instructions
- In a large pot, combine the chicken breasts, diced tomatoes, green chiles, enchilada sauce, chicken broth, cumin, chili powder, and garlic powder.
- Bring to a boil, then reduce to a simmer. Cook 20 minutes until the chicken is cooked through.
- Remove the chicken and shred it with two forks. Return to the pot.
- Stir in the cream cheese cubes until melted and smooth.
- Stir in the shredded cheddar until melted and creamy.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh cilantro.
Notes & Tips
- Cube the cream cheese: Small cubes melt faster and smoother — a whole block takes forever and can clump.
- Low heat for cheese: Add the cheeses off the boil — high heat makes cheese grainy and separated.
- Shred in the pot: Use two forks right in the pot — the chicken shreds easily and soaks up the broth.
- Thicker soup: Simmer uncovered for 5 extra minutes to reduce, or stir in 1/4 cup heavy cream.
- Nutrition: Per bowl (estimate): 380 calories, 22g fat.
- Fridge: Store airtight up to 4 days.
- Reheat: Warm gently over low heat — high heat can make the cheese separate.
- Freezer: Freeze up to 2 months; thaw overnight in the fridge. The texture may be slightly thinner after freezing.
Variations & serving ideas
- Beef version: Swap chicken for ground beef — brown it first, then add the liquids.
- Spicier: Use hot Rotel and add diced jalapeños.
- Veggie version: Swap chicken for black beans and corn (adds carbs but great flavor).
- Different cheese: Pepper jack or Monterey Jack both melt beautifully.
Storage
- Perfect for meal prep — it tastes even better on day two.
- The Secret to a Soup That's Creamy, Not Grainy
- The secret is the low heat and the cubed cream cheese. Cheese added to a boiling pot seizes up and turns grainy — added to a gentle simmer, it melts into a silky, creamy base. And cubing the cream cheese means it melts evenly instead of leaving white lumps. Low heat, small cubes, patience — that's the whole trick.
Nutrition Facts
Per serving · recipe makes 6 bowls
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 kcal |
| Total fat | 22 g |
| Saturated fat | 10 g |
| Cholesterol | 150 mg |
| Sodium | 1200 mg |
| Total carbohydrate | 7 g |
| Fibre | 1 g |
| Sugars | 1 g |
| Protein | 32 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Cheesy Chicken Enchilada Soup?
About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking.
What ingredients do I need for Cheesy Chicken Enchilada Soup?
The key ingredients include chicken breasts, cream cheese, cheddar cheese, tomatoes with green chiles, cumin and chili powder. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 4 days. Freezer: Freeze up to 2 months; thaw overnight in the fridge.
How many servings does this recipe make?
It makes 6 bowls.
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