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This Chicken Enchilada Soup recipe has everything you love about enchiladas all in one bowl. Packed with shredded chicken, black beans and vegetables, it's an easy, healthy and delicious meal that the whole family will enjoy!
All the warm, tasty Tex-Mex flavours come together in this comforting soup. It's loaded with nutrition and is so easy to make you can even pull it off on a busy weeknight. Just like my Curried Red Lentil , White Bean Sausage and Arugula, and Chicken and Spaghetti Squash soups I recommend making a big batch so you can stock the freezer! For even more soup recipes check out my library of Soup Recipes.
Steps 1- Sautee the onions first until they begin to soften and brown slightly. Add bell pepper, jalapeno pepper, and garlic. Cook for a few more minutes until softened. Then add all the spices and stir to coat the vegetables.
Step 3- Remove chicken and shred with a fork or chop. Add it back to the pot along with the black beans and corn. Bring back to a simmer and cook for 10 minutes. Remove from heat and add cilantro and lime juice. top with your favourite toppings and enjoy!
Make it creamy- Add a half block of plain cream cheese right into the pot to make this soup cheesy and creamy. The cream cheese with also thicken it slightly.
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The recipe calls it a chili but the consistency is definitely more soup-like. I love the use of enchilada sauce in the broth to give it that authentic enchilada flavor.
Chicken Enchilada Soup is my personal favorite, and I just know that it will soon become one of yours as well! Packed with Tex-Mex flavors, this creamy chicken soup is simple to make and ready in under half an hour.
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