Creamy Chicken Enchilada Soup

The flavors of Enchiladas in a Soup.

It was a cold rainy day and I was craving Mexican food. I had the ingredients for Chicken Enchiladas but no tortillas. So I decided to make Chicken Enchilada Soup. It turned out fantastic. So creamy and loaded with flavor. It was the perfect thing to warm us on a cold rainy day!

CREAMY CHICKEN ENCHILADA SOUP

Ingredients:

• 1 & 1/2 Pounds Boneless Skinless Chicken Thighs
• 1 (28 oz.) Can Red Enchilada Sauce
• 1 (10 oz.) Can Fire Roasted Tomatoes with Chilies
• 1 (4 oz.) Can Fire Roasted Diced Green Chilies
• 2 Tablespoons Taco Seasoning
• 1 & 1/2 Cups Green Pepper, diced
• 1 & 1/2 Cups Yellow Onion, diced
• 2 Cloves Garlic, minced
• 1 Tablespoon Olive Oil
• 1/2 Cup Heavy Whipping Cream
• 2 Ounces Cream Cheese
• 2 Cups White Extra Sharp Cheddar Cheese, shredded

Directions:

1. In a large frying pan, add the Olive Oil, Green Pepper and Onion. Saute until the veggies are tender. Transfer them into a 6 or 7 quart slow cooker.

2. In the same pan, saute the Garlic just until fragrant then transfer it into the slow cooker.

3. Add the Tomatoes, Green Chilies and Enchilada Sauce and Taco Seasoning into the slow cooker. Stir everything together.

4. Cut the Chicken into bite size pieces and add it to the slow cooker. Stir everything once again and set the slow cooker for 4 hours on low heat.

5. After 3 hours, add the Heavy Whipping Cream and the Cream Cheese to the slow cooker. Stir and continue to cook for the last hour.

6. After 4 hours stir the Soup to ensure everything is combined and that the Chicken is done.

7. Serve the Soup directly from the slow cooker. Ladle the Soup into soup bowls or soup mugs and top with a sprinkle of the Shredded Cheese on each serving.

Recipe by: Hot Dish Homemaker