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Creamy Chicken Enchilada Soup

This Creamy Chicken Enchilada Soup combines tender chicken, zesty spices, and a rich, creamy broth, making it a perfect comfort food for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups Chicken Breast Juicy and shredded.
  • 1 package Taco Seasoning Adds robust flavor.
  • 1 package Ranch Seasoning Enhances richness.
  • 10 oz Red Enchilada Sauce Adds zesty flavor.
  • 15 oz Black Beans (drained) Adds protein and texture.
  • 10 oz Ro-Tel Tomatoes Introduce freshness.
  • 15 oz Whole Corn (drained) Adds sweetness.
  • 8 oz Cream Cheese Brings creaminess.
  • 4 cups Chicken Broth Base of the soup.
  • 2 cups Mexican Blend Cheese (shredded) Melty finish.

Method
 

Preparation
  1. Cook your chicken until it’s tender, shredding it into bite-sized pieces.
  2. In a large pot over medium heat, combine shredded chicken, chicken broth, taco seasoning, and ranch seasoning.
  3. Stir in red enchilada sauce, black beans, Ro-Tel tomatoes, and corn.
  4. Cut cream cheese into cubes and add on top of the mixture.
  5. Bring to a gentle boil, then reduce to low and simmer for 25-30 minutes, stirring occasionally.
  6. Add shredded Mexican blend cheese and stir until melted.
  7. Serve hot with garnishes of your choice.

Notes

Consider rotisserie chicken for a time-saving option. Adjust the spice level by using different chile powders. Make it vegetarian by substituting chicken with vegetables and using vegetable broth.