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Chicken Enchilada Soup

Chicken Enchilada Soup
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Indulge in the comforting flavors of this Easy Chicken Enchilada Soup, a perfect dish for weeknight dinners or casual gatherings. With tender chicken simmered in a zesty broth enriched with cream cheese and spices, this soup beautifully balances heartiness and ease of preparation. In just 45 minutes, you can create a delightful meal thats not only satisfying but also family-friendly. Whether cooked on the stovetop or in a slow cooker, it allows for flexibility in your busy lifestyle. Enhance every bowl with your favorite toppings like avocado, cilantro, or tortilla chips for an extra layer of flavor.

Ingredients

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  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 yellow onion (diced)
  • 1 jalapeno (diced, seeds removed)
  • 3 cloves garlic (minced)
  • 10 oz red enchilada sauce
  • 10 oz diced tomatoes with green chilies
  • 15 oz black beans (drained and rinsed)
  • 15 oz canned corn (drained)
  • 4 cups chicken broth
  • 1 large boneless skinless chicken breast
  • 4 oz cream cheese (cubed)
  • 1 cup cheddar cheese (shredded)
  • cup Monterey Jack cheese (shredded)

Instructions

  1. Heat butter and olive oil in a large pot over medium heat. Saut onions and jalapenos for about 4 minutes; add garlic and cook for another minute.
  2. Pat chicken dry, season with salt and pepper, and add to the pot along with all other ingredients except cheeses.
  3. Bring to a gentle boil; simmer for 1520 minutes until chicken is tender. Shred chicken with forks and return to soup.
  4. Reduce heat; stir in cream cheese until melted. Add shredded cheeses until creamy.
  5. Serve hot, topped with cilantro, avocado, or sour cream.

Nutrition

Find it online: https://recipeelite.com/chicken-enchilada-soup/