Creamy Chicken Enchilada Soup is pure cold weather comfort food, it's easy to make, it and perfect topped with cheese and tortilla strips
- 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
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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.