Cheesy Chicken Enchilada Soup Food

CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Heat the olive oil in a Dutch oven or soup pot, over medium heat. Add the onion and bell pepper and cook for about 5 minutes until the onion is soft and translucent.
• Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted.
• Add the diced tomatoes, black beans, frozen corn and stir.
• Add the chopped chicken breast and chicken broth. Stir and cook for about 10 to 15 minutes, stirring occasionally, just until the soup is really hot. You don't really want to boil this soup for too long because the cream cheese could curdle. If you find the soup is too thick, add a bit more chicken broth.
• Remove from heat and top with green onions and mozzarella cheese before serving.

CHICKEN CHEESE ENCHILADA SOUP

Steps:

• In a large pot, bring the chicken broth to a light boil.
• Add in chopped tomatoes; simmer on low.
• Meanwhile, in a skillet, heat the butter, and saute the onion, add in the chiles; cook 2-3 minutes.
• Stir in cumin and chili powder, then flour, blending well.
• Gradually add in the half and half; stir to combine.
• Transfer the mixture into the pot with the broth; cook at a bare simmer over very low heat for 15 minutes, stirring often.
• Add in the cheese and sour cream carefully, stirring often.
• Add in the cooked chicken; mix until combined.
• Top with crushed tortilla chips, and grated cheddar sprinkled on top.

CHEESY CHICKEN ENCHILADA SOUP

Steps:

• In a 3 quart saucepan, mix all ingredients except tortilla chips.
• Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual serving with tortilla chips. T.
• This make 6 1-cup servings.

EXTRA CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
• Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Ladle soup into bowls and top with Monterey Jack cheese.

INSTANT POT® CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Drain canned chicken and save 1 cup broth.
• Combine chicken and broth with black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Stir well and serve. Top with mozzarella, tortilla chips, and green onions.

SLOW COOKER CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
• Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
• Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
• Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.