Creamy Chicken Enchilada Soup
This Creamy Chicken Enchilada Soup recipe is the definition of comfort food! Shredded chicken, peppers, tomatoes, corn, and beans in a cheesy and rich enchilada soup base, so good!
Ingredients
- 1 medium onion finely chopped
- 1/2 bell pepper cubed
- 1 Tbsp unsalted butter
- 1 Tbsp oil
- 3 garlic cloves minced
- 1 lb chicken breast, boneless & skinless
- 15 oz black beans
- 15 oz canned tomatoes
- 1 cup corn, canned or fresh
- 10 oz enchilada sauce
- 32 oz chicken broth
- 4 oz cream cheese
- 1 1/2 cup shredded cheese**
Chicken Enchilada Soup Seasoning-
- 1 tsp ground cumin
- 1 tsp italian seasoning
- 2 tsp chili powder
- 1 tsp salt, or to taste
Instructions
Stove Top Method-
- In a dutch oven, saute the onion and pepper with butter and oil over medium high heat until the veggies are tender.
- Once the veggies are tender, add in the minced garlic and cook until fragrant.In a small bowl, mix together cumin, italian, chili, and salt.
- Add the chicken breasts, beans, tomatoes, corn, enchilada sauce, chicken broth, and seasoning blend to the Dutch oven. Cook over medium high heat for 15 minutes after it comes to a boil.
- 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. Cook for an additional 10 minutes, or until the cream cheese and cheese has melted.
- Serve and ENJOY!
Crockpot Method-
- In a skillet, saute the onion and peppers with oil and butter on medium high heat until the veggies are tender. Add the garlic and saute until fragrant.
- Add the chicken breast, sauteed veggies, beans, tomatoes, corn, enchilada sauce, chicken broth, and seasoning to the slow cooker and cook on low for 6-8 hours or on high for 2-4 hours.
- Remove the chicken and shred. Then add the shredded chicken, cream cheese, and shredded cheese into the crockpot and allow to cook for another 15-30 minutes or until the cream cheese and shredded cheese have melted.
- Serve and Enjoy!
Notes
**You can use any shredded cheese you have on hand! For this soup, we recommended using Mild Cheddar, Colby Jack, or Mexican Blend.