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This Chicken Enchilada Soup is thick, creamy, cheesy, and ready to go in just 20 minutes! It can be made on the stove top or crock-pot. EASY!

Chicken Enchilada Soup

This Chicken Enchilada Soup is thick, creamy, cheesy, and ready to go in just 20 minutes! It can be made on the stovetop or crock-pot. EASY!
Servings: 8 servings
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Equipment

  • Large pot or crock pot
  • Measuring cups and spoons
  • Mixing bowl
  • Whisk
  • Spoon (or something similar) for stirring

Ingredients
  

  • 2 tablespoons olive oil
  • 1 sweet onion diced
  • 1 tablespoon minced garlic 
  • 4 cups chicken broth
  • 3 cups cooked, shredded chicken
  • 1¼ cup enchilada sauce
  • 1 can (15 ounce) black beans, drained and rinsed
  • 2 cans (10 ounce) Rotel
  • 1 can (15 ounce) corn
  • ½ teaspoon chili powder
  • 2 teaspoon cumin
  • ½ cup flour
  • 1 cup shredded cheddar plus more for topping
  • 6 ounces cream cheese softened and cubed
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Serve with tortilla strips, sliced avocado, sour cream, and cilantro

Instructions
 

  • Sauté the vegetables. In a large soup pot, heat the olive oil over medium-high heat. Add the onions and sauté until translucent. Add the garlic and sauté until fragrant.
  • Make it soup. Stir in the chicken broth, chicken, enchilada sauce, black beans, Rotel, corn, chili powder, and cumin. Bring the soup to a boil and then reduce the heat to medium-low. 
  • Thicken. Transfer 2 cups of the soup to a separate bowl along with the corn flour. Whisk until incorporated and then mix the mixture back into the soup. 
  • Make it cheesy. Mix the cheddar cheese and cream cheese into the soup. Stir over medium-low heat until they have fully melted into the broth.
  • Season. Season with chili powder, salt, and pepper. 
  • Serve. Ladle the soup into bowls and top with tortilla strips, sliced avocado, sour cream, and cilantro.

Notes

Crock Pot Recipe:
Sauté the veggies in a skillet and then load the rest of the ingredients (aside from the cheeses and the toppings) into your slow cooker. Cook on low for 4 hours or on high for 7-8 hours. 30 minutes before the cook time is up, stir in the cheeses and let them melt. Ladle the soup into bowls and serve with your favorite toppings. 
Freezer Recipe:
Allow the soup to cool, seal it in an airtight container, and store it in the freezer for up to 3 months. Allow the soup to thaw in the fridge before reheating it over medium-low heat on the stovetop.