This Cheesy Chicken Enchilada Soup recipe is really delicious and equally easy to make!
Don’t you simply love a great bowl of soup in the middle of winter? Even in the desert, where it certainly stays pretty mild, warm soup is such a complement to a chilly day!
I would make soup more often than I do IF my hubbie liked soup. But THIS SOUP he likes. No, he LOVES! I think he enjoys the amazing blend of flavors and the creamy, cheesy thickness of the soup.
2 boneless, skinless chicken breasts
1 small onion, diced
3 cups chicken broth
5 ounces light cream cheese
1 can black beans, drained and rinsed
1 can yellow corn, drained and rinsed
2 10-ounce cans mild enchilada sauce
1 10-ounce can medium enchilada sauce
1 14-ounce can tomato sauce
1 tablespoon cumin
2 teaspoons garlic powder
2 teaspoons salt
⅓ cup water or chicken broth + 3 tablespoons flour
optional garnish: shredded cheese, tortilla chip strips, avocados, cilantro
Combine chicken, broth, onion, cumin, garlic powder, salt, cream cheese, black beans, corn, enchilada sauce, and tomato sauce to slow cooker. Cover and cook on high for 3-4 hours or on low 7-8 hours.
About 10-15 minutes before serving, shred the chicken (easiest to do with two forks!) Stir soup until cream cheese is combined well. Whisk remaining ⅓ cup chicken broth (or water) and flour. Add to slow cooker and stir until thickened.
Saute onions in 1 tablespoon of olive oil in a large pot. Add chicken and brown on both sides. Add broth, enchilada sauce and tomato sauce and warm slightly. Add cream cheese (soften it first). Then add black beans, corn and spices. Simmer for 30 minutes. When chicken is cooked through, shred it with a fork. Whisk remaining ⅓ cup chicken broth (or water) and flour. Add to slow cooker and stir until thickened.
Garnish and serve warm.
Hope your family enjoys this as much as mine does!
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