Chicken Enchilada Soup
User Reviews
5.0
3 reviews
Excellent
Chicken Enchilada Soup
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Prepare this creamy, easy chicken enchilada soup in the Crock Pot or on the stovetop!
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Ingredients
- 4 cups chicken broth (use low-sodium broth or homemade broth if you want to control the salt in the finished dish)
- 2 lbs. boneless skinless chicken thighs or boneless skinless chicken breast
- 2 cups frozen corn
- 1 small yellow onion, diced (about 1 cup total)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (4 ounce) can diced green chilies
- 1 (10 ounce) can red enchilada sauce
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 4 ounces cream cheese, softened and diced into small cubes
- ½ cup grated Monterey Jack cheese
- ½ cup grated cheddar cheese, plus extra for topping
- Optional garnish for serving: crushed tortilla chips or tortilla strips, additional shredded cheese, sliced green onions, lime wedges, lime juice, cilantro, sliced avocado, diced red onion, sour cream
Instructions
SLOW COOKER INSTRUCTIONS
- Combine chicken broth, chicken, corn, onion, diced tomatoes, black beans, green chilies, enchilada sauce, taco seasoning, cumin, and garlic powder in a slow cooker. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
- Remove the chicken and shred with two forks or chop. Return the chicken to the slow cooker and give everything a good stir. Add the cream cheese, Monterey Jack cheese, and cheddar cheese to the slow cooker; stir, cover, and cook for an additional 5-10 minutes, or until the cheese melts smoothly into the broth.
- Ladle into bowls and garnish with optional toppings.
ALTERNATE STOVETOP INSTRUCTIONS
- Dice the chicken into bite-size pieces. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken and cook, stirring regularly, just until chicken is browned (it doesn’t need to be cooked through).
- Add the chicken broth, corn, onion, diced tomatoes, black beans, green chilies, enchilada sauce, taco seasoning, cumin, and garlic powder to the pot with the chicken. Stir well.
- Bring to a boil. Once boiling, cover the pot and reduce heat to a low simmer. Let soup simmer for about 20 minutes, or until chicken is cooked through. Remove the pot from the heat. Add the cream cheese, Monterey Jack cheese, and cheddar cheese. Stir or whisk until the cheese melts smoothly into the broth. Ladle into bowls and garnish with optional toppings.
Notes
- Use homemade chicken broth, low-sodium chicken broth, reduced sodium taco seasoning, or homemade taco seasoning if you'd like to control the amount of salt in the finished soup.
- Use homemade chicken broth, low-sodium chicken broth, reduced sodium taco seasoning, or homemade taco seasoning if you'd like to control the amount of salt in the finished soup.
- I use a mild enchilada sauce so that the soup isn't too spicy, but any variety will work.
- I use a mild enchilada sauce so that the soup isn't too spicy, but any variety will work.
- All slow cookers run on slightly different temperatures, so the total time required will vary. My Crock Pot tends to cook dishes pretty quickly, so my soup is always done after 2-3 hours on HIGH. Just keep an eye on your chicken the first time that you prepare the dish, and get to know your individual slow cooker.
- All slow cookers run on slightly different temperatures, so the total time required will vary. My Crock Pot tends to cook dishes pretty quickly, so my soup is always done after 2-3 hours on HIGH. Just keep an eye on your chicken the first time that you prepare the dish, and get to know your individual slow cooker.
- Allow the cream cheese to come to room temperature and dice into cubes before stirring it into the pot. This will help the cheese melt smoothly into the broth, giving the dish a delicious creamy texture.
- Allow the cream cheese to come to room temperature and dice into cubes before stirring it into the pot. This will help the cheese melt smoothly into the broth, giving the dish a delicious creamy texture.
- Use blocks of Monterey Jack and cheddar cheese that you grate by hand for the smoothest texture.
- Use blocks of Monterey Jack and cheddar cheese that you grate by hand for the smoothest texture.
- We prefer chicken thighs over white meat chicken breasts, since the dark meat thighs stay juicier, more tender, and more flavorful over the long cooking time.
- We prefer chicken thighs over white meat chicken breasts, since the dark meat thighs stay juicier, more tender, and more flavorful over the long cooking time.
Nutrition Information
Show Details
Serving
1cup
Calories
328kcal
(16%)
Carbohydrates
24g
(8%)
Protein
29g
(58%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
122mg
(41%)
Sodium
1205mg
(50%)
Potassium
649mg
(19%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
629IU
(13%)
Vitamin C
11mg
(12%)
Calcium
153mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 9cups
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 328kcal | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 29g | 58% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 122mg | 41% |
| Sodium | 1205mg | 50% |
| Potassium | 649mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 629IU | 13% |
| Vitamin C | 11mg | 12% |
| Calcium | 153mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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