Chicken Enchilada Soup

Creamy and Cheesy


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2½ cups cooked shredded chicken 2 cups chicken broth 1 can (15 oz) black beans 1 can (10 oz) mild rotel 1 can (10 oz) enchilada sauce 1 cup frozen corn 8 ounces Mexican Velveeta 4 ounces cream cheese

Quick and easy soup recipe made with leftover chicken!

Quick and easy soup recipe made with leftover chicken!

In a large saucepan, over medium heat, add the chicken, chicken broth, black beans, rotel, enchilada sauce, and frozen corn. Stir together and heat until boiling.

Reduce the heat to low and let it cook for 10 minutes. Stir occasionally to make sure that noting is burning to the bottom of the pot.

Add in the cubes of Velveeta cheese and cream cheese. Stir and let it cook for about 5 minutes or until it's melted and creamy smooth.

Serve with your favorite toppings like sour cream, shredded cheese, avocado slices, tortilla strips or chips, lime wedges, and chopped cilantro.

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