Gluten-Free Chicken Enchilada Soup Recipe
Servings: 6 servings
Calories: 384kcal
Ingredients
- 6 slices bacon , diced
- 1 medium white or yellow onion , diced
- 2 large or 3 small jalapeño peppers , seeded and deveined if desired, minced
- 2 (4-ounce) cans Hatch chopped green chilies, mild or hot, undrained
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Kosher or fine sea salt
- Black pepper
- 1 (15-ounce) can Hatch Green Enchilada Sauce
- 2 cups gluten-free chicken broth
- 8 ounces cream cheese , cut into small pieces
- 2 cups shredded Mexican blend cheese
- 2 cups chopped cooked chicken
- Cilantro for garnish , optional
Instructions
- Place the bacon in a cold Dutch oven or large pan. Turn heat to medium and cook, stirring occasionally, until browned and crispy, about 8 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
- Raise heat to medium-high, add the onion and jalapeño and cook, stirring occasionally, until the onion is translucent, and the jalapeño is soft, about 5 minutes. Add the can of chilies, onion and garlic powders, ½ teaspoon salt, and 1 teaspoon pepper, and cook for 1 minute, stirring frequently. Add the enchilada sauce, chicken broth, and cream cheese, cook until the cream cheese is fully melted – you may have to whisk it. Add the Mexican cheese, stir until melted. Reduce heat and gently simmer for 15 minutes. Add the chicken, cook for another 5 minutes and serve with the reserved bacon and cilantro leaves, if desired.
Nutrition
Calories: 384kcal | Carbohydrates: 15g | Protein: 26g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 101mg | Sodium: 1213mg | Potassium: 309mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1269IU | Vitamin C: 13mg | Calcium: 480mg | Iron: 1mg