Description
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
- 1 TBS minced garlic
- 1 tsp salt
- 1 TBS taco seasoning
- 1 8 oz block cream cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Step: Pour all ingredients except the cream cheese and mozzarella into a large pot heated over medium high heat on the stove top.
- Step: Allow to cook for about 30 minutes, or until chicken is cooked through.
- Step: Remove chicken from pot and shred in a bowl using 2 forks. Return to pot.
- Step: Cut the cream cheese into small cubes and add them and the shredded mozzarella cheese to the pot.
- Step: Stir well until the cream cheese has melted completely into the soup.
- Step: Serve topped with sour cream, shredded cheese, tortilla strips, avocado, and green onion.
Notes
Ensure chicken is fully cooked through before shredding. You can adjust the consistency by adding more broth if desired.
- Prep Time: PT15M
- Cook Time: PT45M
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 95 mg