Creamy Chicken Enchilada Soup
Ingredients
- 2-3 large chicken breasts
- red enchilada sauce
- black beans
- corn
- diced green chiles
- diced tomatoes
- 2 cups chicken broth
- 1 Tbsp minced garlic
- 1 tsp salt
- 1 Tbsp taco seasoning
- cream cheese
- 1/2 cup mozzarella cheese
- sour cream
- cheese
- cilantro
- tortilla strips
- avocado
- green onion
Directions
Pour chicken breasts (2-3 large), red enchilada sauce, black beans, corn, diced green chiles, diced tomatoes, chicken broth (2 cups), minced garlic (1 Tbsp), salt (1 tsp) and taco seasoning (1 Tbsp) into a large pot heated over medium high heat on the stove top.
Allow to cook for about 30 minutes, or until chicken is cooked through.
Remove chicken from pot and shred in a bowl using 2 forks. Return to pot.
Cut the cream cheese into small cubes and add them and the shredded mozzarella cheese (1/2 cup) to the pot.
Stir well until the cream cheese has melted completely into the soup.
Serve topped with sour cream, shredded cheese, cilantro, tortilla strips, avocado, and green onion.