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Creamy Enchilada Soup

This soup! My whole family devoured it! It's so good and comfy cozy. You will absolutely love it and you can customize it in so many ways with toppings. It's a must add to the meal rotation ☺️


1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cumin

1 tbsp butter

1 tbsp olive oil

1 yellow onion, diced

4oz can diced green chiles

3 cloves garlic, minced

10 oz can red enchilada sauce

10 oz can Rotel, undrained

15 oz can black beans, drained and rinsed

15 oz can whole kernel corn, drained

4 cups chicken broth

1 large boneless skinless chicken breast (or 2 small)

4 oz. cream cheese, cubed and softened

1.5 cups cheddar cheese, shredded


Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.

Add all remaining ingredients except for the cream cheese and shredded cheese.

Bring the soup to a gentle boil and allow the chicken to slowly cook through (a rapid boil will make it tough). Cook for about 15-20 minutes or or until chicken has an internal temp of 165 degrees. Remove the chicken and use two forks to shred. Return it to the soup.

Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.

Taste and add any additional seasonings as needed, then serve with tasty toppings such as sour cream, tortilla chips, olives, jalapenos, and a squeeze of lime!


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