Chicken Enchilada Soup
Prep Time: 15 mins | Cook Time: 15 mins | Course: Dinner | Serves: 6
Creamy chicken enchilada soup with black beans, mild enchilada sauce and shredded cheese. Garnish with green onions and a kiss of sour cream. Enchilada sauce link is included below if you wish to make it homemade. Inspired by Stephanie Melchione at The Cozy Cook https://thecozycook.com/chicken-enchilada-soup/
1 Tbsp butter
1 Tbsp olive oil
1 onion, diced
Salt and pepper, to taste
3 cloves garlic, minced
2 boneless chicken thighs (or 2 cups cooked shredded chicken)
12 oz red enchilada sauce
14 oz can tomatoes, diced (with juices)
15 oz can black beans, rinsed and drained
1-quart chicken broth
4 oz cream cheese
1 cup cheddar cheese, shredded
½ cup jack cheese, shredded
Sour cream, garnish
Green onions, sliced for garnish
Sweat onions in a stockpot or dutch oven over medium heat with olive oil and butter. Add in seasoning, garlic, chicken and enchilada sauce cooking until chicken is cooked through. Remove chicken and shred. Add shredded chicken back into the pot along with the black beans, chicken broth, cream cheese and shredded cheeses. Taste for seasoning and heat until warmed through. Ladle into bowls and garnish with green onions and sour cream.
