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Creamy Butternut Chicken Enchilada Soup

  • Prep 10 min
  • Total 30 min
  • Servings 6

We’ve blended up an autumn-perfect twist on chicken enchilada soup that you’ve just got to try. MORE + LESS -

Cheeky Kitchen Cheeky Kitchen
August 17, 2016

Ingredients

1/2
cup coconut oil or vegetable oil
6
small corn tortillas, cut into small strips
1/4
teaspoon salt
1
can (10 ounces) Old El Paso™ enchilada sauce
1 1/2
cup frozen butternut squash cubes
2
cups Progresso™ chicken broth
2
grilled chicken breasts, diced
1
can (11 ounces) corn kernels, drained
1
cup chopped green onion
1
can (14.5 ounces) Muir Glen™ fire roasted diced tomatoes
1 1/2
cup shredded sharp cheddar
1/2
cup chopped cilantro

Steps

Hide Images
  • 1
    In a small skillet, heat coconut oil over medium heat. Toss corn tortillas into the pan and fry until golden brown. Transfer to a paper towel-lined plate and sprinkle with salt. Set aside.
  • 2
    In a blender, combine enchilada sauce, butternut squash and chicken broth. Puree until smooth. Pour mixture into a large pot and bring to medium-high heat.
  • 3
    Add chicken breasts, corn, green onion and diced tomatoes. Cook until steaming. Remove from heat. To serve: Top bowls of soup with cheddar, cilantro and tortilla strips.

Expert Tips

  • For a bit of kick, add 1 tablespoon of Old El Paso™ Spicy Taco Seasoning to the pot.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
10g
50%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
980mg
41%
Potassium
350mg
10%
Total Carbohydrate
28g
9%
Dietary Fiber
4g
16%
Sugars
5g
Protein
23g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
8%
8%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • We just adore messing with perfection—like putting this seasonal spin on classic, comforting chicken enchilada soup.

    There’s this moment when inspiration strikes.

    You’re standing in the kitchen, all nonchalant. Staring at an uninspirational empty silver pot, dinner on the horizon, a bag of cubed butternut squash in the freezer. You know you should really go with the squash, because veggies and adulthood and all that.

    But what you really want is creamy, cheesy comfort food, like a warm bowl of chicken enchilada soup. Because who wouldn’t want that every night?

    And then. Zam zowie. Le inspiration. It hitteth your brainwaves. And you know exactly what to do.

    First, you grab the blender. Puree the butternut squash with enchilada sauce and chicken broth. Things are off to a promising start.

    And then, you pour it all into that giant silver pot, and add in other ingredients.

    You heat it all to piping. And do the happy dance.

    You pour it into bowls. And it revel over your fine-looking soup. Except…

    Wouldn’t adding homemade tortilla strips (and cheese, and fresh-diced avocado) make this super just over the top wonderment?

    You agree. And so you do.

    And that is how Butternut Squash Chicken Enchilada Soup was born.

    It’s also how you ended up hot tubbing in a bowl of enchilada sauce for two evenings straight. But that’s a story for another day. The end.

    Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!

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