Creamy Chicken Enchilada Soup
Creamy chicken enchilada soup is a flavorful blend of chicken, beans, and cheese for a comforting dish everyone will enjoy!
Equipment
- large pot
Ingredients
For the Soup
- 2-3 large chicken breasts raw and thawed
- 1 10 oz can red enchilada sauce
- 1 14 oz can black beans rinsed and drained
- 1 14 oz can corn drained
- 1 4 oz can diced green chiles
- 1 14 oz can diced tomatoes with juices
- 2 cups chicken broth or stock or about 1 14 oz can
- 1 TBS minced garlic
- 1 teaspoon salt
- 1 TBS taco seasoning
- 1 8 oz block cream cheese
- ½ cup shredded mozzarella cheese
Toppings
- shredded mozzarella or cheddar cheese
- cilantro
- tortilla strips or tortilla chips
- avocado
- diced green onion
Instructions
Cooking Instructions
- Pour all ingredients except the cream cheese and mozzarella into a large pot heated over medium high heat on the stove top.
- Allow to cook for about 30 minutes, or until chicken is cooked through.
- Remove chicken from pot and shred in a bowl using 2 forks. Return to pot.
- Cut the cream cheese into small cubes and add them and the shredded mozzarella cheese to the pot.
- Stir well until the cream cheese has melted completely into the soup.
- Serve topped with sour cream, shredded cheese, tortilla strips, etc.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 34gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg
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