Cheesy Chicken Enchilada Soup

Cheesy Chicken Enchilada Soup

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Hearty and healthy, this soup is made with beans, corn and a topping of melted cheese. Don't be shy to add a dollop of sour cream on top for this filling soup recipe to compliment the flavor!

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Time needed

4 hour cooking

Serving Size / Yield

6 servings

Ingredients

  • 2 tsp. olive oil
  • ½ cup onion
  • 3 garlic cloves
  • 3 cups chicken broth
  • 1 (8-oz.) can tomato sauce
  • 1-2 tsp. chipotle chile in adobo sauce
  • ¼ cup chopped fresh cilantro
  • 1 (15-oz.) can low-sodium black beans
  • 1 (14.5-oz.) can tomatoes
  • 2 cups frozen corn kernels
  • 1 tsp. ground cumin
  • ½ tsp. dried oregano
  • 1 lb. boneless and skinless chicken breasts
  • 1 dollop sour cream
  • 1/4 cup shredded cheese

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Directions

Using a nonstick skillet, heat the oil. Add in the garlic and onion. Add in the broth for the crockpot, as well as the tomato sauce, chipotle in adobo, cilantro, beans, tomatoes, corn, cumin and oregano. Combine in the chicken and cook the soup for 4 hours, covering the crockpot with a lid. Once done, shred chicken with fork and pour soup into a bowl, adding the sour cream and shredded cheese on top.


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