Creamy Cheesy Chicken Enchilada Soup

Creamy Cheesy Chicken Enchilada Soup

Hey y’all!!!  Okay, wow it is cold out!!  I know half of us are under snow or at least with some pretty chilly temps.  That means it is the perfect time for our new Soup Series.

Nothing warms up the body and soul more than a steamy mug of soup on a blustery evening.

I love soup, though sometimes I think I love it so much because it is an excuse to eat a ton of buttered crackers lol.

We love enchiladas around here and I knew a Creamy, Cheesy Chicken Enchilada Soup would be the perfect soup to start this series off with.

This soup is perfectly creamy without using any cream or even milk.  It is also a quick soup to put together.  It has a fabulous long simmered taste without taking all day to cook.

So let’s get started shall we?

I take 3 boneless skinless chicken breasts and put them in a soup pot with some boxed chicken stock.

Chicken Stock

Next I pour in one can of green enchilada sauce and one can green chilies and some seasonings.

Enchilada SauceGreen Chiles

This boils and simmers on the stove until the chicken is cooked through.  I have even made this soup with frozen chicken breasts so do not stress if you forget to take your chicken out of the freezer.

When the chicken is cooked through I remove it from the pot and shred it in a separate bowl.

Now into a small bowl or measuring cup I spoon out about a cup of the cooking liquid.  I then add up to 5 tablespoons of flour, one at a time, until the mixture is lump free and the consistency of a slightly runny pancake batter.

Then that gets whisked into the simmering stock.

After that you just add in some shredded pepperjack cheese, a can of corn and the shredded chicken.

That is one amazing bowl of soup.  I top mine off with a little more cheese and some crispy tortilla chips.

Chicken Enchilada Soup

Creamy Cheesy Chicken Enchilada Soup
 
Author:
Ingredients
  • 3 Boneless skinless chicken breasts
  • 64 ounces chicken stock
  • 10 oz green enchilada sauce
  • 7 oz green chiles
  • 2 cloves garlic
  • 1 teaspoon garlic salt
  • 1 teaspoon cumin
  • Pepper to taste
  • Up to 5 tablespoons flour
  • Can of corn drained
  • 2 cups shredded pepperjack
  • Crispy tortilla strips
Instructions
  1. Place the chicken, stock, enchilada sauce, green chiles, garlic, garlic salt, cumin, and pepper in a soup pot, bring to a boil and reduce to simmer until chicken is cooked through about 20 minutes.
  2. Remove chicken from pot and shred and set aside.
  3. Remove about a cup of cooking liquid from pot and bring the pot back to a light boil.
  4. Add the flour to the reserved cooking liquid one tablespoon at a time whisking out lumps until it is the consistency of runny pancake batter.
  5. Whisk the flour mixture back into the pot.
  6. Reduce heat to low and add in 1½ cups of pepperjack and stir that till it melts.
  7. Add in the chicken and the corn
  8. This boils and simmers on the stove until the chicken is cooked through. I have even made this soup with frozen chicken breasts so do not stress if you forget to take your chicken out of the freezer.
  9. When the chicken is cooked through I remove it from the pot and shred it in a separate bowl.
  10. Now into a small bowl or measuring cup I spoon out about a cup of the cooking liquid. I then add up to 5 tablespoons of flour, one at a time, until the mixture is lump free and the consistency of a slightly runny pancake batter.
  11. Then that gets whisked into the simmering stock.
  12. After that you just add in some shredded pepperjack cheese, a can of corn and the shredded chicken.
  13. Stir it all together, serve it in a bowl and top wit the extra cheese and crispy strips and you have comfort in a bowl!

So next time you need to warm up with a big bowl of comfort make this Creamy Cheesy Chicken Enchilada Soup!

Creamy Chicken Enchilada Soup

Head on over to Dana’s for her Mexican Chicken Soup, yum!!

mexican chicken soup

Follow me on Pinterest for more yummy inspiration!

Visit Life With The Crust Cut Off’s profile on Pinterest.


I have 10 Lovely Comments, I would love to have yours... on Creamy Cheesy Chicken Enchilada Soup

  1. avatar
    Seana Turner says:
    February 3, 2015

    Any recipe that starts with the words “creamy” and “cheesy” catches my eye:) Also “crispy”… hmmm, maybe I have a thing with the letter C? Thanks for sharing – looks perfect for a cold day like today!

  2. avatar
    Lory says:
    February 11, 2015

    I love Mexican food and anything that has the taste of enchiladas. This looks great. Thanks for sharing. I’m probably going to have to go to Costa Vida now to get something to eat!
    Lory xo
    http://www.therobinsnestdesigns.com

  3. avatar
    Heather May says:
    February 17, 2015

    I used to LOVE Chicken Enchilada soup but had to give it up 10 years ago when I became a vegetarian…I totally think I can make this vegetarian since I have your recipe now!!! Thank you so much for sharing!!!!

  4. avatar
    February 17, 2015

    Just wanted to let you know I’ve featured this soup tonight on Wonderful Wednesday Blog Hop!! Stop by and check it out :) Hope you have a great week!!

  5. avatar
    February 20, 2015

    warm and comfy – exactly what I needed this weekend!

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