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
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 corn 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 high for 4 hours or on low 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.
