Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is a hearty and delicious soup that's quick and easy to make.
Equipment
- large stockpot
- Garlic Press
Ingredients
Protein and Beans
- 2.5 cups shredded chicken cooked
- 15 ounces black beans drained
Vegetables
- 0.5 medium onion diced
- 3 cloves garlic pressed
- 1 cup corn kernels frozen is fine, no need to thaw
Liquids and Sauces
- 10 ounces Rotel undrained
- 10 ounces enchilada sauce
- 2 cups chicken broth
Dairy
- 8 ounces Mexican-style Velveeta cut into cubes
- 4 ounces cream cheese cut into cubes
Optional Toppings
- Tortilla strips
- Mexican blend cheese
- Sour cream
- Avocado sliced or chopped
- Lime wedges
- fresh cilantro chopped
Instructions
Main Instructions
- In a large stockpot, stir together the shredded chicken, black beans, onion, garlic, corn, Rotel, enchilada sauce, and chicken broth until combined.
- Heat over medium heat until bubbling, stirring frequently, about 5 minutes.
- Once boiling, continue cooking for 10 minutes or until everything is heated through. Be sure to stir occasionally so that nothing sticks to the bottom of the pan.
- Reduce the heat to low and stir in the cubed Velveeta and cream cheese.
- Continue to stir and simmer until both cheeses are melted and the soup is thick and creamy, about 5 minutes.
- Serve hot with your choice of toppings.
Nutrition
Serving: 1bowlCalories: 391kcalCarbohydrates: 32gProtein: 32gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 1464mgPotassium: 680mgFiber: 8gSugar: 10gVitamin A: 1037IUVitamin C: 6mgCalcium: 280mgIron: 3mg
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