Is there anything better than a rich & creamy soup on a cool night? This Chicken Enchilada Soup is everything you need tonight and more!
It comes together in under a hour, making it perfect for a busy week (you could even make it in the slow cooker if you wanted). So many options and it is perfection each and everytime.
Let me know your thoughts!!
Chicken Enchilada Soup
A rich and creamy soup with just enough spice to warm you up.
Ingredients
- 1 Tbsp Extra Virgin Olive Oil
- 1 small Onion, chopped
- 3 Garlic Clives, minced
- 1 Tbsp Chili Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Cumin
- 4 Cups Chicken Stock
- 3-4 Chicken Breasts (boneless & skinless)
- 15 oz Enchilada Sauce (mild or medium)
- 8 oz Velveeta Cheese, cubed
- 4 oz Green Chilies, chopped
Optional Toppings
- Shredded Cheese
- Chopped Jalapeno
- Sour Cream
- Tortilla Chips
- Chopped Onion
- Avocado
- Fresh Cilantro, chopped
Instructions
- In a large stock pot heat olive oil over medium heat
- Pat Chicken Breast dry with a paper towwl
- Place into pot and cook for 3-4 minutes or until browned, flip and cook for another 2-3 minutes – not cooked through, just browned
- Once browned, remove and set aside
- Add in chopped onion and cook for 5-7 minutes, or until softened (adding in more olive oil if needed)
- Add in garlic and cook for 1 minute
- Stir in chili powder, salt, pepper & cumin
- Place chicken back into pan
- Add in chicken stock & enchilada sauce
- Bring to a boil, reduce heat to simmer and cover
- Cook for 20 minutes or until chicken is cooked through
- Remove chicken and shred
- Add in velveeta cheese & green chilies
- Stir soup unil cheese is melted
- Add back in chicken and let simmer for 10 minutes
- Serve with any (or all) of the optional toppings
- ENJOY!