Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is a giant pot of comfort food big enough to feed a TON of people.
You are going to need a very large soup pot for this recipe to fit all this yumminess in.
Good news too, if you don’t have a village to feed, this soup can be frozen for a few months and reheated for leftovers.
Not a whole lot of skill is involved here, but you do need to have excellent can opening skills đŸ˜‰
How to Make Creamy Chicken Enchilada Soup
First set your large soup pot over medium heat and add some olive oil, a diced onion, kosher salt, and pepper.
Let the onion cook for 4 to 6 minutes, stirring a few times.
While the onion cooks, use those muscles to open up the cans of chicken broth, Rotel, corn, black beans, and enchilada sauce.
Drain the liquid from the corn and rinse the black beans.
Once the onions are cooked, add minced garlic.
Cook the garlic for a minute and then add the cans…the many, many cans đŸ˜‰
The chicken broth, Rotel, corn, black beans, and the green enchilada sauce all go in and you’ll question if everything will fit.
Mine was darn near close to the top of my soup pot!
Next up goes a packet of taco seasoning.
Bring this to a boil and then reduce the heat to medium low.
Let it simmer for 30 to 40 minutes.
It will reduce slightly and all the flavors come together.
Add in cream cheese and four cups cooked, shredded chicken.
Store bought rotisserie chicken would work great or you can make extra Simple Shredded Chicken for Meal Prep.
Simmer for 10 or 15 more minutes or until the cream cheese has melted and become one with the soup.
Taste for seasoning and add more kosher salt and pepper if needed.
Serve Creamy Chicken Enchilada Soup with some yummy toppings đŸ™‚
I set out cheese, tortilla strips, hot sauce, and lime wedges.
My husband brought this to work to share and he said all the guys LOVED it đŸ™‚ And I earned bonus wife points đŸ™‚
If you like Creamy Chicken Enchilada Soup, you might also like these recipes…
Slow Cooker Chicken and Dumplings
Mexican Street Corn Chicken Enchiladas
Lasagna Soup
.
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Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is pure cold weather comfort food, it's easy to make, it and perfect topped with cheese and tortilla strips
Ingredients
- 2 Tbsps olive oil
- 1 onion diced
- kosher salt, pepper
- 5 cloves garlic minced
- 3 10 oz cans Rotel tomatoes with green chiles
- 2 14 oz cans black beans drained and rinsed
- 2 14 oz cans corn drained
- 2 10 oz cans green enchilada sauce
- 2 14 oz cans chicken broth
- 1 packet taco seasoning
- 8 oz cream cheese
- 4 cups cooked, shredded chicken
- Optional toppings: cheese, sour cream, lime, cilantro, hot sauce, tortilla strips, or cornbread
Instructions
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Set a very large soup pot over medium heat. Add the olive oil, onion, kosher salt, and pepper. Cook 4 to 6 minutes.
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Add the garlic and cook 1 more minute. Then add the Rotel, black beans, corn, enchilada sauce, chicken broth and taco seasoning.
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Turn the heat to high and bring to a boil. Reduce the heat to medium low and simmer 30 to 40 minutes.
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Cut the cream cheese into smaller pieces and add the cream cheese and shredded chicken to the soup. Simmer 10 to 15 more minutes or until the cream cheese is melted.
Taste for seasoning and add more kosher salt and pepper if needed.
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Serve with optional toppings such as cheese, sour cream, lime, cilantro, hot sauce, tortilla strips, or cornbread.
Note: This is a very large batch of soup, it can be stored in sealed containers in the freezer for up to 4 months.
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