Chicken Enchilada Soup

Chicken Enchilada Soup

from theblogette.com
20 min
8 servings

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!

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

Directions

  1. 1

    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.

  2. 2

    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. 

  3. 3

    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. 

  4. 4

    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.

  5. 5

    Season. Season with chili powder, salt, and pepper. 

  6. 6

    Serve. Ladle the soup into bowls and top with tortilla strips, sliced avocado, sour cream, and cilantro.