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–+ servings

Creamy Chicken Enchilada Soup

This Creamy Chicken Enchilada Soup is super filling and full of Mexican flavor. It is the perfect recipe for those busy weeknights when all you want to do is come home to a delicious meal that is ready to eat.
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Adjust Servings8

Ingredients

  • 2 large boneless chicken breast
  • 1 medium yellow onion diced
  • 1 teaspoon minced garlic
  • 14.5 ounce can petite diced tomatoes
  • 15.25 ounce can while kernal corn drained
  • 10 ounce can rotel tomatoes & green chilies
  • 15.25 ounce can black beans drained
  • 4 cups chicken stock 32 oz carton
  • 1 packet taco seasoning
  • 8 ounce enchilada sauce
  • 4 ounces cream cheese ½ block
  • 1 cup taco blend shredded cheese

Instructions

  • Place chicken breast in bottom of crock pot, add onions, minced garlic, and sprinkle packet of taco seasoning on top. Add can of petite tomatoes, Rotel, drained corn, drained black beans, enchilada sauce and chicken stock. Stir to combine and cover. Cook on high for 4 hours or low for 8 hours.
  • Once finished cooking, remove chicken breast and place into a large mixing bowl. Use a hand mixer to shred the chicken breast and add back to crockpot once shredded. Add taco blend cheese and cream cheese to crockpot. Allow 5-10 minutes for the cream cheese to melt and stir to combine. Serve with corn chips and enjoy!

Notes

If you cannot find enchilada sauce, taco sauce makes a nice substitute.
Tried this recipe?Let us know how it was!