Ingredients
Scale
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts
- 1 Medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 (15 oz) can diced tomatoes with green chiles (Rotel)
- 1 (6 oz) can tomato paste
- 2 cups chicken broth
- 2 tbsp enchilada sauce (store-bought or homemade)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 4 oz cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1/4 cup heavy cream (or half-and-half)
- Salt & pepper to taste
- Fresh cilantro, avocado, sour cream, tortilla chips for topping
Instructions
- In a large Dutch oven or pot, heat olive oil over medium-high heat. Season chicken with salt and pepper, then sear until cooked through (5–6 min per side). Remove and shred.
- Reduce heat to medium. Add onion and bell pepper; sauté until softened (5 min). Add garlic, cumin, chili powder, and paprika; cook 1 minute until fragrant.
- Stir in diced tomatoes (with juice), tomato paste, chicken broth, and enchilada sauce. Bring to a simmer for 10–12 min.
- Reduce heat to low. Stir in cream cheese until fully melted and blended. Add shredded chicken and Monterey Jack; stir until cheese melts.
- Stir in heavy cream. Taste and adjust seasoning.
- Serve hot topped with fresh cilantro, avocado slices, a dollop of sour cream, and crushed tortilla chips.
Notes
- For a thicker soup, use less broth or add more tomato paste.
- Vegetarian option: omit chicken and use 1 can black beans + 1 cup cooked quinoa. Use veggie broth.
- Storage: Keeps refrigerated for up to 4 days. Freeze for up to 2 months (cream may separate slightly—stir before reheating).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Simmering
- Cuisine: Mexican-American
- Diet: High Protein
Nutrition
- Serving Size: 1 1/3 cups
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
