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ENCHILADA SOUP RECIPE
1 tablespoon olive oil
1 large yellow onion diced
3-4 cloves garlic minced
2 lbs. chicken breast or tenders
1 teaspoon kosher salt
1 tablespoon chili powder
1 tablespoon cumin
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
2 10-oz. cans red enchilada sauce
1 pack of enchilada sauce mix
4 cups chicken broth
2 15-oz. cans of tomatoes fire roasted
2 15-oz. cans black beans rinsed and drained
2 15-oz. cans whole kernel corn drained
1 block of cream cheese
Heat the olive oil in a large skillet over medium high heat. Add diced onions and garlic and cook until fragrant, about 5 min.
Add the onions and garlic into the crock of a slow cooker and place the chicken breasts on top. Evenly sprinkle the chicken with the salt, chili powder, and cumin.
Next, add the enchilada sauce, enchilada sauce powder mix, chicken broth, tomatoes, black beans, and corn.
Cover the slow cooker with the lid and set to cook on LOW for 8 hours (or on HIGH for 5 hours). Remove the chicken to a plate and shred using 2 forks, then return to the pot.
Add cream cheese and let food for another 30 min or until melted.
Serve immediately with corn chips or tortilla chips ❤️
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