Chicken Enchilada Soup
A cozy, flavorful dish that combines the taste of enchiladas in a hearty soup, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 cups cooked chicken, shredded
- 1 can diced tomatoes with green chilies
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 4 cups chicken broth
- 1 cup cream cheese
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
- Tortilla chips for serving
Instructions
- Combine the shredded chicken, diced tomatoes, corn, black beans, and chicken broth in a large pot or Crock Pot. Mix well.
- Add the cream cheese along with the chili powder, cumin, salt, and pepper until everything is well incorporated.
- Cook the soup by bringing the mixture to a simmer on the stove top or cooking on low in a Crock Pot for 6-8 hours.
- Melt the shredded cheese into the soup until smooth and creamy.
- Serve the soup in bowls, garnished with chopped cilantro and tortilla chips.
Notes
Choose quality ingredients for better flavor. Adjust the spice level to your preference.
Find it online: https://www.chickenpalette.com/chicken-enchilada-soup/