What Makes Healthy Creamy Chicken Enchilada Soup So Special
There’s something truly magical about that first spoonful of Healthy Creamy Chicken Enchilada Soup. It’s a warm, comforting hug in a bowl, brimming with the nostalgic flavors of your favorite enchiladas but feeling so wonderfully light and nourishing. The rich, smoky broth, the tender shreds of chicken, and that creamy texture that makes you wonder, “What makes this enchilada soup creamy without cream?”
It reminds me of the cozy, bustling kitchen of my dear friend Maria, who first shared the soul of Mexican cooking with me. My secret? Always use the best chicken broth you can find—it’s the foundation of everything good. This easy chicken enchilada recipe is my heartfelt tribute to those shared moments around the table, where stories and soup are served with equal love.
Table of Contents
Table of Contents
Ingredients You’ll Need
Gathering these simple, wholesome ingredients is the first step to creating this beautiful Healthy Creamy Chicken Enchilada Soup.
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 (10 oz) can red enchilada sauce
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 4 oz reduced-fat cream cheese, softened
- 1/2 cup plain Greek yogurt
- Salt and black pepper to taste
- Optional toppings: shredded cheese, chopped cilantro, diced avocado, tortilla strips
Estimated Prep & Cook Time for Healthy Creamy Chicken Enchilada Soup
This quick enchilada soup is a weeknight savior. From chopping to serving, you’re about 45 minutes away from a nourishing meal that tastes like it simmered all day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Step-by-Step Instructions
Let’s walk through making this simple, yet spectacular, Healthy Creamy Chicken Enchilada Soup together.
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
Step 2: Build the Soup Base
Place the whole chicken breasts into the pot. Pour in the enchilada sauce, green chiles, black beans, corn, chicken broth, cumin, and chili powder. Give it a good stir to combine everything.
Step 3: Simmer to Perfection
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.
Step 4: Shred the Chicken
Remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
Step 5: Make it Creamy
Return the shredded chicken to the pot. Add the softened cream cheese and stir until it has completely melted into the soup, creating a luxuriously creamy base.
Step 6: Finish with Yogurt
Turn off the heat. Stir in the Greek yogurt until the soup is smooth and creamy. This adds a wonderful tang and protein boost.
Step 7: Season to Taste
Season the soup with salt and pepper to your taste. Give it one final stir.
Step 8: Garnish and Serve
Ladle the soup into bowls and top with your favorite garnishes like shredded cheese, cilantro, avocado, or tortilla strips.
Pro Tips & Tasty Tweaks
After making this Healthy Creamy Chicken Enchilada Soup countless times for my family, here are a few things I’ve learned along the way.
- Flavor Swap: For a different twist, try using a green verde enchilada sauce instead of the red.
- Diet Tweak: To make this soup dairy-free, substitute the cream cheese with blended silken tofu and use a plant-based yogurt.
- Prep Fix: For an even quicker meal, use a rotisserie chicken. Just add the shredded meat in the last 5 minutes to heat through.
- Storage Tip: This soup stores beautifully! Let it cool completely before placing it in an airtight container in the fridge.
Healthier Alternatives for Healthy Creamy Chicken Enchilada Soup
Can you make chicken enchilada soup healthier? Absolutely! This recipe is already a lighter take, but it’s wonderfully adaptable. For an even bigger veggie boost, stir in a handful of fresh spinach with the cream cheese. If you’re watching sodium, ensure you use a no-salt-added enchilada sauce and low-sodium broth. You can also swap the corn for chopped zucchini for fewer carbs. This Healthy Creamy Chicken Enchilada Soup is a canvas for your nutritional needs.
How to Serve Healthy Creamy Chicken Enchilada Soup
This is where the magic truly happens. I love serving this Healthy Creamy Chicken Enchilada Soup in big, warm bowls with a whole array of toppings in the center of the table. It invites everyone to create their own perfect bowl, just like we used to do at family gatherings. A simple side of warm, whole-wheat tortillas for dipping is pure bliss. For a drink, a crisp glass of iced tea with a sprig of mint or a light Mexican lager for the adults complements the spices perfectly. It’s a healthy chicken soup that truly brings people together.
Frequently Asked Questions
How to make chicken enchilada soup healthier?
This recipe is designed to be a healthier version! We use Greek yogurt and reduced-fat cream cheese for creaminess instead of heavy cream. Using low-sodium broth and loading it with beans and corn also boosts the fiber and nutrients, making it a truly healthy chicken soup.
Can you make chicken enchilada soup in a slow cooker?
You certainly can! Sauté the onion and garlic first for the best flavor, then add everything except the cream cheese and yogurt to the slow cooker. Cook on low for 6-7 hours or high for 3-4. Shred the chicken, then stir in the cream cheese and yogurt until smooth.
What makes this enchilada soup creamy without cream?
The magic behind this creamy enchilada soup is a combination of softened reduced-fat cream cheese and plain Greek yogurt stirred in at the end. It gives you that luxurious, velvety texture with a protein punch, and no heavy cream in sight!
What is the best way to thicken chicken enchilada soup?
The cream cheese and yogurt naturally thicken this soup beautifully. If you’d like it even thicker, you can mash some of the black beans before adding them, or create a quick slurry with a tablespoon of cornstarch and two tablespoons of cold broth, then stir it in to simmer for a minute.
How long does creamy chicken enchilada soup last in the fridge?
Your Healthy Creamy Chicken Enchilada Soup will keep wonderfully for 3-4 days in an airtight container in the refrigerator. The flavors often meld and become even more delicious the next day! Reheat gently on the stove over medium-low heat.
What are good toppings for a healthy enchilada soup?
I love setting out a toppings bar! Think diced avocado, fresh cilantro, a sprinkle of cheese, a dollop of Greek yogurt, sliced radishes, a squeeze of lime, or baked tortilla strips. They add fresh texture and flavor to every bowl of this chicken tortilla soup-inspired dish.
Can I use pre-cooked chicken for enchilada soup?
Absolutely. Using pre-cooked rotisserie or leftover chicken is a fantastic shortcut for this quick enchilada soup. Simply shred the cooked chicken and add it in the last 5 minutes of simmering, just long enough to heat it through.
