Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup

  • Servings: 4-6
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Ingredients

  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 T butter
  • 1 T oil
  • 1 T minced garlic
  • 1 lb chicken breast, boiled and shredded
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 can diced tomatoes
  • 1 can enchilada sauce
  • 32 oz chicken broth
  • 4 oz cream cheese
  • 4 oz cheddar cheese
  • 4 oz pepper jack cheese
    • Seasonings (mix together)
  • 1 tsp Cumin
  • 1 tsp Italian Seasoning
  • 2 tsp Chili Powder
    • 1 tsp salt

Directions

  1. In Dutch oven, add butter and oil. Add onion, pepper and garlic.
  2. Cook until vegetables are done.
  3. Add seasonings.
  4. Add chicken, beans, tomatoes, corn, enchilada sauce and chicken broth.
  5. Cook over medium heat for 15 minutes.
  6. Add cream cheese and other cheeses. Cook 10 minutes or until cheeses melt.
  7. Enjoy!

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moeanddeb
It’s Moe and Deb! Thanks for checking out our website. We have our love for cooking to share. Check back often!

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