If you’re a fan of Mexican food, you’ll be a fan of this Chicken Enchilada Soup. While this is a recipe for a convenient, one-pot dish, you can also do it all in a slow cooker. Talk about being an easy meal! There are several ways to make this and you can add any ingredients you desire.
Basically, just throw everything you love about Mexican food into the pot, add cream and broth, and ta-da! I would absolutely advise serving it topped with slices or chunks of avocado or sour cream. It helps break up the heat for those who are a bit sensitive to spice.
Here’s what I did to make what is now a family favorite dish.
Cheesy Chicken Enchilada Soup
Ingredients
455 mL (16 fl oz) La Costeña Green Mexican Sauce (or your favorite salsa verde sauce)
900 mL (30 fl oz) Low Sodium Chicken Broth
2 lb Skinless Chicken Breast
418 mL Tostitos Medium Salsa (or your favorite salsa)
1 Orange Bell Pepper, chopped
227g Philadelphia Cream Cheese, at room temperature
2-3 Cups Frozen Corn Kernels
1/4 Cup Heavy Cream
1-2 cups each of grated Monterey Jack Cheese and cheddar cheese, combined
Pepper to taste
Optional toppings: Green Onions, Avocados, Sour Cream, Chopped Cooked Bacon
Instructions
(Want to make the stove-top version? Refer to note below).
In a slow cooker, add the chicken breasts and cover them with the green Mexican sauce, salsa and broth; stir. Cook on High for 3-4 hours, or until the chicken is cooked through.
Take the chicken out, and either shred it into strips or cube it. Place it back into the slow-cooker.
Add in the corn, bell pepper, cream cheese, and heavy cream.
Stir well, and cook for another 30 minutes. Add half of your cheese blend.
Stir. Continue cooking until you can see that the cheese has completely melted.
Serve hot, with the rest of the cheese sprinkled on top. Add your desired toppings and black pepper. Serve with tortilla chips or crusty bread.
Stove-top version:
Almost the exact same instructions, except for the chicken and broth. Cook the chicken and broth together first; over medium heat in a large pot. Once the chicken is cooked through, cube it, and place it back into the broth. Then, add the rest of the ingredients all at once. Stir well, and simmer until the entire soup is hot. Serve with toppings.