Creamy Chicken Enchilada Soup | Cooking with Katie Cross
Creamy Chicken Enchilada Soup
0 mins prepServes 8
This Creamy Chicken Enchilada Soup is super filling and full of Mexican flavor. It is the perfect recipe for those busy weeknights when all you want to do is come home to a delicious meal that is ready to eat.
0 Place chicken breast in bottom of crock pot, add onions, minced garlic, and sprinkle packet of taco seasoning on top. Add can of petite tomatoes, Rotel, drained corn, drained black beans, enchilada sauce and chicken stock. Stir to combine and cover. Cook on high for 4 hours or low for 8 hours.
1 Once finished cooking, remove chicken breast and place into a large mixing bowl. Use a hand mixer to shred the chicken breast and add back to crockpot once shredded. Add taco blend cheese and cream cheese to crockpot. Allow 5-10 minutes for the cream cheese to melt and stir to combine. Serve with corn chips and enjoy!
