Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup

from lmld.org
45 min
6 servings

Creamy chicken enchilada soup is packed full of flavors with black beans, shredded chicken, corn, diced tomatoes and more for a creamy and delicious, comforting bowl of soup that everyone will love!

Ingredients

  • 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 14oz can)
  • 1 TBS minced garlic
  • 1 tsp salt
  • 1 TBS taco seasoning
  • 1 8 oz block cream cheese
  • 1/2 cup shredded mozzarella cheese
  • shredded mozzarella or cheddar cheese
  • cilantro
  • tortilla strips (or tortilla chips)
  • avocado
  • diced green onion

Directions

  1. 1

    Pour all ingredients except the cream cheese and mozzarella into a large pot heated over medium high heat on the stove top.

  2. 2

    Allow to cook for about 30 minutes, or until chicken is cooked through.

  3. 3

    Remove chicken from pot and shred in a bowl using 2 forks. Return to pot.

  4. 4

    Cut the cream cheese into small cubes and add them and the shredded mozzarella cheese to the pot.

  5. 5

    Stir well until the cream cheese has melted completely into the soup.

  6. 6

    Serve topped with sour cream, shredded cheese, tortilla strips, etc.