
Yields:
1 Serving
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
35 Mins
Total Time:
45 Mins
This EASY Chicken Enchilada Soup recipe can be made on the stove top or in the Crock Pot! Use chicken breast, chicken thighs, or leftover chicken along with simple pantry ingredients.
Ingredients
Adjust Servings
-
Seasoning
- Soup
Instructions
- Prep Work: Combine the seasonings and set aside. Take out the cream cheese and allow it to soften.
- Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
- Add all remaining ingredients except for the cream cheese and shredded cheese.
- Bring the soup to a gentle boil and allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes.
- Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
- Taste and add any additional seasonings as needed, then serve!