Chicken Enchilada Soup

By Barefeet In The Kitchen

Ingredients

1 small yellow onion, diced into 1/2-inch pieces
1 teaspoon light flavored olive oil
3 cloves garlic, minced
3 cups cooked chicken, diced into bite size pieces ((turkey also works nicely in this recipe))
2½ cups chicken broth
15 ounces can petite diced tomatoes
8 ounces red enchilada sauce, about 1 cup
4 ounces chopped green chile ((frozen, canned, or fresh is fine))
15 ounces black beans, drained and rinsed
15 ounce canned corn
3 tablespoons taco seasoning
1 cup heavy cream
½ teaspoon kosher salt, adjust to taste (taste before adding)
½ teaspoon freshly cracked black pepper, adjust to taste
shredded cheese
sour cream
tortilla strips

Prep Time5mins
Cook Time10mins
Servings6

Instructions

Stovetop Directions

In a large pot over medium-high heat, saute the onions with a drizzle of olive oil. When they are almost done, add the garlic. Stir and let cook for about a minute.

Add the chicken, chicken broth, tomatoes, enchilada sauce, green chile, black beans, corn, and taco seasoning. Bring to a boil.

Reduce the heat and simmer for 5 minutes. Remove from the heat and slowly add the cream while whisking or stirring constantly. Taste the soup, add salt and pepper, and adjust seasonings as desired. When everything is warm and the broth is flavorful, the soup is ready to eat.

Crock-pot Directions

Combine everything except for the cream in the crockpot and cook on high for 3 hours or on low for 5-6 hours. Slowly add the cream while whisking or stirring constantly.

Taste the soup, add salt and pepper, and adjust seasonings as desired. When everything is warm and the broth is flavorful, the soup is ready to eat.