This is perfect if you want a soup that is filled with the good stuff and will warm you up from the inside out. We love this one because you can feed a few or feed a lot, and you can choose all of your favorite toppings.
Chicken Enchilada Soup
This can be made in the crock pot, stovetop or the instant pot.
Servings: 6 people
Ingredients
- ½ onion chopped
- 1 tbsp butter
- 1½ tbsp minced garlic
- ½ tsp chili powder
- ½ tsp onion powder
- ½ tsp dry mustard
- ½ tsp cayenne pepper
- ½ tsp cumin
- 1 lb chicken You can add this to the recipe raw and shred it after its cooked, or use previously cooked and shredded chicken.
- 1 can red enchilada sauce
- 1 can diced tomatoes with green chili's
- 15oz can black beans drained and rinsed
- 1 bag frozen white shoepeg corn
- 4 cups chicken broth or bone broth
- 4 oz cream cheese
Toppings
- jalapenos, sour cream, cilantro, diced avocado, tortilla strips, etc
Instructions
Stovetop
- In a large pot, sautee onions in oil about 3 min or so on medium high heat.
- Add butter to the onions and then add the spices and garlic and continue to cook for 2-3 minutes until the onions are translucent and everything is fragrant being careful not to burn the garlic.
- Add in the chicken and all of the other ingredients except the cream cheese. Cook on medium heat until the chicken is fully cooked and ready to shred. If your chicken is already cooked, cook until the soup is hot all the way through (mine takes about 15-20 min)
- Add in the cream cheese and let it melt.
- Serve with desired toppings.
Crock Pot
- In a pan, sautee onions in oil about 3 min or so on medium high heat.
- Add butter to the onions and then add the spices and garlic and continue to cook for 2-3 minutes until the onions are translucent and everything is fragrant being careful not to burn the garlic.
- Add the garlic, onion and spices to the crock pot along with the rest of the ingredients EXCEPT the cream cheese.
- IF CHICKEN IS RAW – Cook on low 4-5 hours or high 2-3 hours and then take out the chicken and shred it, then add it back in. IF CHICKEN IS ALREADY COOKED – Cook on low 2 hours or high for an hour just to warm everything through.
- Add cream cheese in the last thirty minutes and let it melt.
- Serve with desired toppings.