Nutrition Information
Creamy Chicken Enchilada Soup
Amount per Serving
Calories
617
% Daily Value*
Fat
40
g
62
%
Saturated Fat
20
g
125
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
130
mg
43
%
Sodium
1530
mg
67
%
Potassium
601
mg
17
%
Carbohydrates
36
g
12
%
Fiber
9
g
38
%
Sugar
8
g
9
%
Protein
31
g
62
%
Vitamin A
2334
IU
47
%
Vitamin C
27
mg
33
%
Calcium
316
mg
32
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword
chicken enchilada soup
Frequently Asked Questions (FAQ)
Can I cook raw chicken directly in the soup? Yes. Add 1-1.25 lbs boneless skinless chicken breasts or thighs after the liquids come to a simmer. Cover and gently simmer until cooked through (165°F/74°C), 12-18 minutes depending on thickness. Remove, shred, return to pot, then proceed with the dairy.
How do I make it dairy‑free or lighter? Use 1 cup unsweetened coconut milk or cashew cream in place of heavy cream; skip cream cheese and add 1 cup silkier melt cheese alternative or 1 cup pureed white beans for body. For lighter dairy, use Neufchâtel and half‑and‑half.
How do I adjust thickness without breaking the soup? For thicker: simmer uncovered a few extra minutes or add a handful more shredded cheese. For thinner: whisk in warm broth or milk gradually. Keep heat low after adding dairy to prevent separation.
How do I control the heat for kids vs. spice lovers? Choose mild enchilada sauce and green chiles for gentle heat; skip jalapeños. For spice lovers, add chipotle in adobo, hot enchilada sauce, or a pinch of cayenne; serve with pickled jalapeños and hot sauce on the side.
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