Melt in your mouth Chicken Enchilada Soup Recipe, mmmmhm!

Hey guys, this is a recipe that I pretty much perfected (to my standard) during the 9 months I was pregnant. I spent a lot of time baking things as well as baking a tiny human, and somehow they both came out amazing!  It took awhile to reach the texture and flavors that I was trying to achieve, but guess what? Nailed it! This is too good not to share ⬇️

Ingredients

  1. 2-3 cups of chicken broth or stock (you can add more or less depending on how you want the consistency.).
  2. 1 block of cream cheese (regular or low fat)
  3. 1 onion
  4. 1 green pepper
  5. 1 10oz can of red enchilada sauce
  6. 1 small bag of frozen corn kernels
  7. 1 can black beans drained
  8. 1 can of diced tomatoes (can use fire roasted some more flare).
  9. Chicken breast/rotisserie (I do not do canned chicken in my house 😷- but you can add how much you prefer (I used one whole package of fresh breast)
  10. Taco seasoning 1-2 packets (no special brand) I add 1 1/2 packets because I like it spicier with more flavor!
  11. Tortilla chips for topping
  12. Shredded cheddar cheese (use this as you please, I don’t use a certain amount, just used for a garnish on the top
  13. Sour cream for topping

Directions: Mix the enchilada sauce and cream cheese in a pot on the stove on medium to high, and let the cream cheese melt down so it’s not chunky, mixing it With the enchilada sauce. The consistency should be smooth and silky!

After you reach this, add the chicken broth or stock and make sure your happy with its consistency (maybe adding more or less).

Next, Chop up onion and green pepper finely. Use your judgement on this one but I cut mine in pretty small pieces. Let this sauté in the enchilada sauce mix for a couple of minutes to soften up and develop those flavors into the liquid.

Add in one pack of the taco seasoning (or 1 1/2 ) and diced tomatoes ( I blended these up because I don’t like chunky tomatoes) but you can leave these whole as well.

Cook chicken in olive oil, in a separate frying pan, seasoning with some salt, pepper, and garlic powder. I always cut my chicken in cubes before cooking, and shred them before dumping into large pot with other ingredients. MAKE SURE THE CHICKEN IS FULLY COOKED, Salmonella is never a good idea 💡 🚫

At this point when the chicken is done, dump it in the pot (with the broth mixture), as well as the frozen corn, and drained black beans and let this summer on low for about 15-20 minutes.

When finished, garnish with Sour cream, crushed up tortilla chips, and cheddar cheese! There’s no rules on the topping goodies, so load that baby up! This is a really easy to make recipe and you can always tweak it your own way, like I did. Perfect for chilly night to come, but it’s so darn good, eating it in the summer is just as appropriate.

Comment for any questions or let me know how it turns out if you try it! Enjoy!! Your welcome in advance 😘

❤ Jess

2 comments

    • Oh my gosh I didn’t even add this in the ingredients, so sorry! I use 1 whole block of cream cheese! I’ll add that 😘

      Like

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