# Cheesy Chicken Enchilada Soup 4 portions · US measures · keto · 5 min publisher preparation · 35 min Cheesy Chicken Enchilada Soup. Original recipe adapted with source quantities and workflow. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Prepare chopped vegetables and bring cream cheese to room temperature.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
1 lb Boneless skinless chicken breastsraw	Sauté vegetables in source unspecified oil; add chicken, canned tomatoes/chilies, seasoning and broth; covered simmer 20–25 min.	Lift and shred chicken; whisk in cream cheese, cream and cheddar; return chicken and serve.
½ count small green bell pepperfinely chopped
½ count small onionfinely chopped
½ count jalapeñoseeded and finely chopped
5 oz Tomatoes with green chiliescanned; undrained
½ container Chicken brothone 32-ounce container · Fraction of a 32-ounce package; the package size is preserved from the publisher.
2 oz Diced green chiliescanned
0.5 oz Taco seasoningdry mix; one 1-ounce package
Not specified Cooking oilSource instruction requires oil but gives no quantity or type.
4 oz room temp cream cheesecut into small pieces
⅛ cup cream
¾ cup shredded cheddar cheese

## Ingredients - 1 lb Boneless skinless chicken breasts — raw - ½ count small green bell pepper — finely chopped - ½ count small onion — finely chopped - ½ count jalapeño — seeded and finely chopped - 5 oz Tomatoes with green chilies — canned; undrained - ½ container Chicken broth — one 32-ounce container. Fraction of a 32-ounce package; the package size is preserved from the publisher. - 2 oz Diced green chilies — canned - 0.5 oz Taco seasoning — dry mix; one 1-ounce package - 4 oz room temp cream cheese — cut into small pieces - ⅛ cup cream - ¾ cup shredded cheddar cheese - Not specified Cooking oil. Source instruction requires oil but gives no quantity or type. ## Equipment - Lidded saucepan or Dutch oven - Mixing bowl ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Aromatics.** Heat the unspecified cooking oil over medium in a pot. Sauté onion, bell pepper and jalapeño until softened. 2. **Simmer.** Add chicken, undrained tomatoes, green chilies, taco mix and broth. Cover and simmer 20–25 minutes, adjusting heat as needed. 3. **Cream.** Remove chicken and shred it. While it is out, whisk cream cheese, cream and cheddar into the soup until the cream cheese melts. 4. **Finish.** Return shredded chicken, stir and serve. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: 356 kcal; protein: 33.0 g; total carbs: 4.3 g; fiber: 1.2 g; net carbs: 3.1 g Publisher estimate per original portion; proportional ingredient scaling preserves that portion. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - Oil appears only in method and has no amount/type. - Source total 35 min differs from 5 min prep plus 25 min cook. - Ingredient quantities are scaled from 8 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Annie Holmes. This adaptation has not been kitchen-tested. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Annie Holmes: Cheesy Chicken Enchilada Soup](https://www.maebells.com/keto-cheesy-chicken-enchilada-soup/) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-cheesy-chicken-enchilada-soup/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.