chicken enchilada soup

Chicken soup is good for the soul – you’ve heard that your entire life. Actually, chicken soup really is good for helping you to ward off certain illnesses and it really does warm you up on a cold winter evening. While traditional chicken noodle soup is always a good fit, you want something that is going to mix things up a bit, right?

This Chicken Enchilada Soup Is The Perfect Cold Weather Meal

chicken breasts

oz (700 g) of canned tomatoes

red chili pepper

¼ cup (300 ml) of enchilada sauce

white beans

corn

onion, chopped finely

water

taco seasoning

garlic powder

Blend canned tomatoes until a smooth sauce forms....

Blend canned tomatoes until a smooth sauce forms. Mix it with enchilada sauce and pour into a slow cooker.

Add all the rest of the ingredients and...

Add all the rest of the ingredients and cover with a lid.

Cook on HIGH for about 4 hours or...

Cook on HIGH for about 4 hours or on LOW for about 8 hours.

Remove whole chicken breasts and shred them with...

Remove whole chicken breasts and shred them with a fork. Return chicken to the slow cooker and add salt and pepper to taste.

Serve with optional toppings: sour cream, cheese, tortilla...

Serve with optional toppings: sour cream, cheese, tortilla chips or chopped greens such as cilantro.

Everyone needs a good Chicken Enchilada Soup recipe, especially in the dead of winter. This easy and warming keto soup can be made in the Instant Pot or the slow cooker.&nbsp;

Instant Pot Chicken Enchilada Soup

lbs boneless skinless chicken thighs

tomatoes

onion

jalapeños, diced

butter

tbsp taco seasoning

salt

chicken broth

sour cream

Place the chicken, tomatoes, onion, jalapeños, butter, taco seasoning and salt in the bottom of an Instant Pot or slow cooker. Pour the broth overtop.&nbsp;

For the Instant Pot, seal the lid and make sure the vent is on seal. Set to the Soup Function for 20 minutes. Let the pressure release naturally for 15 minutes.&nbsp;

For a slow cooker, place the lid on and set to low for 6 to 8 hours or high for 3 to 4 hours.&nbsp;

When cooking is complete, remove the chicken to a plate. Remove about 1 cup of the hot broth to a bowl and whisk in the sour cream, then whisk this combo back into the pot.&nbsp;

Shred the chicken with two forks and add back into the pot. Adjust seasonings to taste. Serve hot with cheese and chopped avocados.&nbsp;

This Creamy Cheesy Chicken Enchilada Soup is a fiesta of flavors full of chunks of chicken, black beans, corn and diced tomatoes, for a complete satisfying and comforting bowl of soup.

Cheesy Chicken Enchilada Soup

olive oil

green bell pepper

enchilada sauce ((1 can))

cream cheese

tomatoes ((1 can))

black beans

corn kernels (drained)

chicken breasts (cooked, from 1 roast chicken, chopped)

chicken broth (low sodium)

green onions (chopped)

mozzarella cheese (shredded)

Heat the olive oil in a Dutch oven or soup pot, over medium heat. Add the onion and bell pepper and cook for about 5 minutes until the onion is soft and translucent.

Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted.

Add the diced tomatoes, black beans, frozen corn and stir.

Add the chopped chicken breast and chicken broth. Stir and cook for about 10 to 15 minutes, stirring occasionally, just until the soup is really hot. You don't really want to boil this soup for too long because the cream cheese could curdle. If you find the soup is too thick, add a bit more chicken broth.

Remove from heat and top with green onions and mozzarella cheese before serving.

Quick and easy chicken enchilada soup! It takes 30 minutes to make and has the best creamy texture. Serve it with crunchy tortilla chips and cheese on top for an easy weeknight dinner.

Easy Chicken Enchilada Soup

yellow onion, chopped (see note)

masa harina

oz red enchilada sauce

chicken

oz canned Black beans

(mild

cream cheese,

Tortilla chips

cheddar cheese

cilantro

Heat the olive oil over medium heat in a large pot. Add the onions and cook them for four to five minutes or until they start to soften.

Add the masa harina and stir. Cook it with the onion for about a minute and then add the chicken broth. Stir until the masa dissolves into the broth.

Add the enchilada sauce, chicken, beans, Rotel, and salt. Stir and bring the soup to a boil. Lower the heat to maintain a simmer and simmer the soup for 10 to 15 minutes.

Take the pot off of the heat and stir in the cream cheese. Stir until it&#8217;s melted into the soup. Ladle into bowls and top each with garnishes.

This slow cooker chicken enchilada soup is loaded with beans and veggies and is topped off with your favorite Mexican fixings. The perfect meal for a busy weeknight!

Slow Cooker Chicken Enchilada Soup

chili powder

cumin

pepper

corn kernels

black beans (1 can, rinsed and drained)

red bell pepper (cored seeded and finely diced)

red enchilada sauce

tortilla strips

cilantro (chopped)

avocado (diced)

cheese (shredded)

Place the chicken breasts at the bottom of a slow cooker.

Sprinkle the chili powder, cumin, salt, pepper and garlic powder over the chicken breasts.

Add the corn, black beans, onion and bell pepper to the slow cooker.

Pour in the tomatoes, enchilada sauce and chicken broth.

Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 4 hours.

Remove the top and shred the chicken breasts with two forks.

Ladle into bowls and serve with your choice of toppings.

Take your favorite Mexican dish and turn it in to this tasty and easy Chicken Enchilada Soup. A filling soup full of delicious enchilada flavors!

Chicken Enchilada Soup

boneless, skinless chicken breasts

kosher salt (divided use)

black pepper

vegetable oil

garlic, (minced)

onion powder

(23 ounce) cartons unsalted chicken stock, divided use

corn flour ((masa harina))

Monterey Jack cheese,

sharp cheddar cheese,

Monterey Jack and sharp cheddar cheeses

Season the chicken breasts on both sides with ½ teaspoon kosher salt and pepper.

Heat a dutch oven over medium-heat. Once hot, add the oil and sear the chicken on both sides. Do not crowd the pan. You may need to do this step in batches. Place the seared chicken on a plate, set aside.

Add the garlic, chili powder, cumin, onion powder, and the remaining 1 ½ teaspoons salt into the pot and cook until fragrant, 30 seconds.

Reserve 2 cups of chicken stock for later and add the rest to the pot and scrape the bits off the bottom of the pot.

Add the browned chicken breasts back to the pot and bring to a boil, reduce heat to a simmer and simmer for 30 minutes covered so the chicken can finish cooking.

Take the chicken out of the pot and thinly slice it. Add it back to the pot.

Mix together the remaining 2 cups of chicken stock and the masa harina until smooth. Slowly stream in this mixture into the pot while whisking.

Mix in the enchilada sauce. Bring back to a simmer and simmer for an additional 30 minutes, stirring occasionally. The soup will thicken from the masa harina.

Turn off the heat, add in the shredded Monterey Jack cheese and cheddar cheese.

Stir it in until melted. Taste, adjust seasoning if necessary.

Serve with more of the cheeses on top, the tortilla strips, cilantro, and sour cream.

An easy and flavorful Chicken Enchilada Soup recipe that tastes like it&#039;s been simmering for hours but only takes 30 minutes.

Easy Chicken Green Enchilada Soup Recipe

Tbsp extra virgin olive oil

garlic (minced)

chicken broth (preferably unsalted)

salsa verde

15 oz black or pinto beans ((rinsed and drained))

tortilla chips

lime juice

avocado (sliced)

cheddar cheese (optional)

Heat oil in a large pot or dutch oven over medium-high heat. Add onions and cook for 3-4 minutes until softened.  Stir in garlic and cook one minute more.

Add broth, salsa verde, cumin, beans, chicken, and tortilla chips into the pot.

Bring to a boil and then reduce heat to medium-low.  Let simmer for 15 minutes.

Stir in cilantro, lime juice, and salt.

Serve and enjoy!

This chicken enchilada soup is loaded with shredded chicken, corn, beans, vegetables and cheese, then finished off with a variety of toppings. An easy one pot dinner that the whole family will love!

onion (diced)

masa harina corn flour

chicken (shredded

can black beans

can diced tomatoes (do not drain)

can diced green chiles

corn kernels (frozen, fresh or canned)

salt and pepper

toppings sour cream and avocado

Heat the olive oil in a large pot over medium high heat. Add the onions and cook until translucent, 3-4 minutes. Add the garlic and cook for 30 seconds.

Stir in the masa harina and cook for one more minute.

Pour in the chicken stock and stir until well combined.

Add the chicken, enchilada sauce, beans, tomatoes, chiles, corn, and salt and pepper to the pot. Bring the soup to a simmer and cook for 8-10 minutes.

Add the cheese, whisking to combine well.&nbsp;

Sprinkle the cilantro over the top of the soup. Serve immediately with assorted toppings as desired.

https://content.jwplatform.com/videos/6Dps29ko.mp4

This 5-star Chicken Enchilada Soup recipe checks all the boxes! It&#039;s made with clean eating ingredients, gluten-free, and delicious! You&#039;ll love this easy-to-prepare one-pot meal on busy work nights or to add to your meal prep routine.

garlic

jalapeno pepper

can chili-style diced tomatoes

black beans,

half and half

lime *optional

cilantro *optional

shredded pepper jack cheese *optional

Heat the olive oil over medium-high heat in a 5 ½ quart Dutch Oven or soup pot. Sauté the onion, garlic, and jalapeno pepper until the onion is fragrant and translucent.

Pour in the chicken broth and bring the soup to a boil.Reduce to a simmer and add in the raw chicken breast.

Cook the chicken breasts for about 10 minutes (or until no longer pink in the middle), flipping one time. Remove the chicken from the soup pot and place it on a plate. Set the chicken aside to cool. Or use two forks to shred the chicken.

To the soup, stir in the diced tomatoes and enchilada sauce. Continue simmering for about 20 minutes.

Once the chicken is cool to the touch, shred it and add it to the soup along with the half and half and black beans. Cook for another 10 minutes or until thoroughly heated. 

If you want, squeeze in the juice from 1/2 a lime and add in a little chopped cilantro—taste for salt and pepper.

Serve hot with a couple of tablespoons of shredded pepper jack cheese and extra cilantro.

This delicious chicken enchilada soup makes you feel like you’re diving into a bowl of warmth. It’s a simple yet super hearty mix of tender chicken and the classic, zesty flavors of a good enchilada, and it couldn’t be easier to make.

onion,

carrot,

celery stalks, diced

2-3 garlic cloves, finely chopped

jalapeño, finely chopped

paprika

oregano

tomato paste

(14 oz /400 grams) crushed tomatoes

(14 oz /400 grams) cannellini beans, drained and rinsed

(14 oz /400 grams) black beans, drained and rinsed

(150 g) sweetcorn

chicken stock

chicken breasts (1 lb /450 g)

(180 g) cream cheese

(125 g) cheddar cheese, grated

cilantro,

In a large pot, heat the olive oil...

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot and celery. Sauté for about 5-7 minutes or until the vegetables are soft and translucent. Stir in the garlic and jalapeño and continue to cook for another minute.

Stir in the ground cumin, paprika, and dried...

Stir in the ground cumin, paprika, and dried oregano. Cook for another 1-2 minutes until the spices are fragrant.

Add the tomato paste to the pot and...

Add the tomato paste to the pot and stir well, allowing it to cook for another minute. Pour in the crushed tomatoes and mix until combined.

Add the cannellini beans, black beans, and sweetcorn...

Add the cannellini beans, black beans, and sweetcorn to the pot. Stir to combine.

Pour in the stock, then add the chicken...

Pour in the stock, then add the chicken breast. Make sure it’s fully submerged — add more stock as needed.

Bring the mixture to a boil and then...

Bring the mixture to a boil and then reduce the heat to low. let the soup simmer for about 20-25 minutes or until the chicken is fully cooked.

Once the chicken is cooked, remove it from...

Once the chicken is cooked, remove it from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.

Add the cream cheese to the pot and...

Add the cream cheese to the pot and stir until it's fully melted. Next, stir in the grated cheddar cheese until melted.

Stir in the fresh cilantro and season to...

Stir in the fresh cilantro and season to taste. Serve the soup with extra chopped cilantro and your favorite toppings such as avocado slices, jalapeño slices or sour cream.

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Slow Cooker Chicken Enchilada Soup

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