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…

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Tony "T-Bird" Burgess

Hi there, my name is Tony Burgess from Chattanooga, Tennessee, USA. I am a believer, bleeding-heart, idealist and blogger. I'm married to Laura and Cody is our dog. Daily I work for a blood bank. My blog is where I chronicle and curate the sacred, serious and silly things in my life. I am a member of The Episcopal Church. Thank you for connecting with me. Grace, peace, and love!

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