Cheesy Chicken Enchilada Soup

A great soup to pull from the pantry and/or freezer. It makes leftovers which is nice. It’s delicious.

The Soup Diva

  • 1 to 1 1/2 lb chicken breasts or strips
  • 2 cups chicken broth
  • 1 jar black bean and corn salsa
  • 1 small can diced tomatoes with green chilies
  • 4 oz cream cheese (I use Neufchatel)
  • 1/4 cup cornmeal or masa harina
  • 1/2 cup milk
  • 1 tbsp dried minced onion
  • 1 tbsp dried cilantro (optional)
  • 2 tsp minced garlic
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and black pepper to taste
  • Topping options: tortilla strips or chips, shredded Mexican cheese, fresh cilantro, sour cream, avocado slices, sliced jalapenos, hot sauce
Place chicken, broth, onion, garlic, and seasonings in crock pot on high for a couple of hours or until chicken is done. Remove chicken, shred, and return to pot, then add salsa and diced tomatoes/chilies and turn pot to low. (If leaving for the day, you can put all these ingredients in together on low, then shred chicken when you…

View original post 95 more words

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s