This post contains affiliate links.
It’s Thanksgiving week so why not post a non-Thanksgiving recipe right? Only me…HA! I made this Chicken Enchilada Soup last week to take to work with me and it was a big hit, I has several people ask me for the recipe! It’s hearty, delicious, and super quick and easy to make! It’s also perfect for the weather we’ve been having plus you can garnish it up any way you like. You just can’t beat that!
I love soup pretty much any time of the year but especially when it’s cold outside. Soups last a long time in my house and only get better the longer they sit in the fridge after they are made. I love the way the flavors meld and infuse over time. This soup is a thick one and I only used one can of chicken broth in the whole pot. You can use more broth if you want to thin it out. I’m a hearty soup girl so I loved the thickness of this one!
I also served it in one of the oldest bowls I own. It’s kind of an ugly bowl. It’s thick and brown with tan markings on it. It was my Mom’s and was originally part of a collection but this is the only surviving piece and I’m glad I have it. I love to eat soups out of it because my Mom was a soup fanatic too. I think she would love this Chicken Enchilada Soup recipe as much as I do!
So I say YAY to ugly bowls, good memories, cold weather and yummy soup. Cheers to Thanksgiving and cheers for leftover soup. The full recipe is below, check it out and pin it if you want!! Hint, hint…LOL!
Have you ever made Chicken Enchilada Soup??
Do you have “ugly bowls” with beautiful memories??
| Servings |
|
- 3 boneless skinless chicken breasts
- 2 TBSP evoo
- 2 green bell peppers
- 2 onions
- 2 cans red enchilada sauce
- 2 cans rotel
- 16 oz cream cheese
- 2 cans black beans drained
- 2 cans whole kernel corn drained
- 8 oz chicken broth
- 2 cups mozzarella cheese shredded
- 1 bunch green onions chopped
Ingredients
|
|
- Boil chicken in large stock pot until done, set aside. Shred/chop when cool.
- Place EVOO in the large stock pot and heat. Add bell peppers and onions and sauté until onions are tender.
- When veggies are tender add cream cheese to the pot and stir until melted. Add in enchilada sauce and mix it in well.
- Add black beans, corn and Rotel and stir.
- Add in the chopped chicken breast and chicken broth and bring to a boil.
- Turn heat down and simmer soup for about 10 minutes, stirring occasionally.
- Remove soup from heat and add in mozzarella and stir well.
- Garnish with chopped green onions and enjoy!
That looks so good! We love enchiladas, and this soup has all the flavors that we love. Yum!
That is fully awesome! I love taco soup, so I know I’ll be in Heaven with this enchilada soup. Om nom nom.
Ohhh you could totally swap in TURKEY for the chicken…. To get rid of left overs!
Chicken enchilada soup sounds like the best recipe ever for the cold months! I can’t wait to add this unique dish to our Taco Tuesday.
You had me at chicken, but the green onions look delicious. I can so see myself eating this.
I am always looking for new recipes to make. This Chicken Enchilada Soup is sure to be a big hit in my house. It is the perfect weather for a nice hot bowl of soup.
This sounds so good. We do a chicken enchilada casserole but now we will have to try this soup. It looks delicious.
Your soup looks really perfect for winter days! I’ll have to try your fantastic recipe!
I honestly haven’t tasted Enchilada because it is not a common dish here. But would love to try this recipe! Yum!
In my opinion, anything that is as good as this looks and sounds could easily be added to Thanksgiving dinner. I am a soupaholic and this looks fantastic! I will definitely be trying your recipe.
I am going to have to make this soup for my family. What is evoo and where can I find it?
I’m always on the lookout for new chicken recipes and this is perfect when it is cold outside.
This is one of my favorite types of soup. I love the way you make it. I’ll have to give it a try!
Oh yum! I am going to have to give this a try. It looks so good and I am a huge fan of comfort foods like soups.
Why not come up with a non-Thanksgiving recipe. We will want something non-Thanksgiving after the date for sure. And this looks delicious.