This creamy enchilada soup is so cozy and comforting, perfect for cooler soup weather!
The soup is made with shredded chicken, vegetables, beans, enchilada sauce, and loaded with cheese, YUM!
– Chicken – Onion – Pepper – Corn – Tomatoes – Beans – Garlic – Enchilada Sauce – Broth – Cream Cheese – Shredded Cheese – Seasonings
In a dutch oven or large pot, saute the onion and pepper over medium high heat until the veggies are tender.
Once the veggies are tender, add in the minced garlic and cook until fragrant.
Add the chicken breasts, beans, tomatoes, corn, enchilada sauce, chicken broth, and seasoning to the Dutch oven. Cook over medium high heat.
Remove the chicken breasts from the soup and shred the chicken, we just use two forks.
Once the chicken is shredded, add the chicken, cream cheese, and shredded cheese to the pot and stir.