Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is the perfect comfort food and has all the ingredients of traditional enchiladas, except it’s in a bowl and easier to make!
Ingredients
- 1 tbsp Olive Oil
- 1 medium onion diced
- 2-3 garlic cloves chopped
- 1 4 oz can diced green chiles
- 1 15 oz can diced fire-roasted tomatoes
- 1 10 oz can enchilada sauce
- 2 cups chicken broth low sodium
- 1 14.5 oz can black beans rinsed
- 1 cup fresh or frozen sweet corn
- 1.5 lbs Chicken Breast (Raw for crockpot, cooked for stovetop) For stovetop instructions, you will need to cook and shred your hcicken ahead of time
- 1 Tbsp Chili powder
- 1 Tbsp Cumin
- 1 tsp Dried oregano
- 2 tsp hot sauce Add more if you like it spicier
- 1 Cup Cheddar Cheese* Omit if dairy free
- salt and pepper to taste
Instructions
Stovetop
- Add a little olive oil to a large stockpot over medium-high heat.
- Add onion and garlic and cook until softens, about 5-6 minutes.
- Stir in enchilada sauce, spices, hot sauce, diced tomatoes, and chicken broth and bring to a boil. Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.
- And add in beans, corn, and shredded cooked chicken.
- Stir to combine, then add in cheese. Cook for a couple of minutes, just until melted.
- Pour into bowls and top with your favorite toppings. Enjoy!
Crockpot
- Combine all ingredients except for cheese. Cook on low for 4 hours or high for 6. Shred the chicken and in the last 30 minutes of cooking add in the cheddar cheese. No need to sauteed the veggies before cooking, and you can omit the oil as well.
Tried this recipe?Let us know how it was!