Name: Creamy Chicken Enchilada Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: ½ teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon cumin; 1/8 teaspoon cayenne pepper; 1 tablespoon butter; 1 tablespoon olive oil; 1 yellow onion diced; 3 jalapeño peppers (seeded and diced); 3 cloves garlic (minced); 10 oz. red enchilada sauce; 10 oz. diced tomatoes with green chilies undrained; 2 cups crushed tortilla chips; 15 oz. Pinto beans drained and rinsed; 15 oz. canned whole kernel corn drained; 2 tablespoons fresh lime juice; 6 cups chicken broth; 1 rotisserie chicken (deboned, skin removed, coarse chopped); 8 oz. cream cheese softened and cubed; 2 cups sharp cheddar (grated); 2 cups Pepper Jack cheese (grated.); 2 cups sharp cheddar (grated); 1 bag Tortilla chips; 2 Avocados (diced); 1 cup Pico de gallo; 1/2 cup Green onions (sliced)

Creamy Chicken Enchilada Soup

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Enjoy the rich, comforting flavors of Creamy Chicken Enchilada Soup, a Tex-Mex favorite perfect for busy weeknights. Made with tender shredded rotisserie chicken, green chiles, cheddar cheese, and tortilla chips, this easy soup is a hearty, flavorful dish your whole family will love!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 1x
Category: Main Dish
Cuisine: American, Tex-Mex

Ingredients

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Seasonings

1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper

Soup

1 tablespoon butter
1 tablespoon olive oil
1 yellow onion diced
3 jalapeño peppers (seeded and diced)
3 cloves garlic (minced)
10 oz. red enchilada sauce
10 oz. diced tomatoes with green chilies undrained
2 cups crushed tortilla chips
15 oz. Pinto beans drained and rinsed
15 oz. canned whole kernel corn drained
2 tablespoons fresh lime juice
6 cups chicken broth
1 rotisserie chicken (deboned, skin removed, coarse chopped)
8 oz. cream cheese softened and cubed
2 cups sharp cheddar (grated)
2 cups Pepper Jack cheese (grated.)

Toppings for serving:

2 cups sharp cheddar (grated)
1 bag Tortilla chips
2 Avocados (diced)
1 cup Pico de gallo
1/2 cup Green onions (sliced)

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Instructions

In a small bowl, mix together the seasonings and set aside.
Remove the cream cheese from the fridge to soften at room temperature.
Grate the cheddar and Pepper Jack cheese and set them aside.
In a large skillet, heat the butter and olive oil over medium heat.
Add the onions and peppers, sautéing until they are softened.
Stir in the garlic and cook for an additional 30 seconds.
Transfer the sautéed vegetables to the slow cooker along with 2 cups of crushed tortilla chips. Do not add the shredded cheese, cream cheese, corn, pinto beans, or garnishes yet.
Cook on low for 6 hours.
Once the cooking time is up, turn off the heat. Stir in the corn and pinto beans.
Gradually add the softened cream cheese and shredded cheese, stirring until fully incorporated.
Taste and adjust seasonings if necessary. Serve with your choice of toppings on the side.

Notes

*Calories are for soup only and do not include the toppings.

If you’re on the stovetop, let it simmer for about 30 minutes.

If you're using an instant pot, use the sauté function to cook the veggies, then add everything else. Cook on high pressure for 10 minutes, quick release, and stir in the cheese.

Nutrition

Calories: 443
Sugar: 4
Sodium: 1182
Fat: 23
Saturated Fat: 10
Carbohydrates: 33
Fiber: 5
Protein: 26
Cholesterol: 89

Find it online: https://jennifercooks.com/creamy-chicken-enchilada-soup/