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Cheesy Chicken Enchilada Soup

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cheesy chicken enchilada soup
What is better than a quick and easy soup? Well, not much I don’t think. I love to make soups because they can always be put together early in the day and then just simmer away. Generally soups only get better over time, and in my house, people fight over the leftovers!

As with most soups, I make them in my crock pot. This one I started on the stove since my beans and chicken came right out of the freezer, but after about 45 minutes on the stove I transferred it to my crock pot where it stayed till dinnertime.

The way the recipe is written here, it is a little bit spicy, but you could eliminate that by substituting a second can of regular tomatoes instead of the Mexican Rotel. The taco sauce doesn’t really add too much spice as long as you are using mild.

The reason behind the refried beans is to serve as a thickener, and you could also eliminate some of the black beans if you don’t love beans as much as we do.

Let me explain how this recipe can be made in the most frugal way. In addition to making your own black and refried beans, you can use chicken bouillon cubes and water rather than broth or stock. I also use only one can of the Rotel since it is more expensive than just plain diced tomatoes. Shredding your own cheese rather than buying it already shredded is almost always more economical, too.

I will be serving this with cornbread tonight.

I apologize for a lack of pictures like so many recipes include these days. But, I’m not a food blogger, I’m more of a mom/lifestyle blogger who is just looking to share with you some of the things I make to feed my family since we eat real food on a tight budget. I wish I had the time to take pictures while I’m cooking or baking, but that’s just not reality for me. I’ve tried, I always forget 🙂

At any rate, this is our new FAVORITE soup. I know you will love it!

For this recipe you will need:

  • 1 medium onion chopped
  • 3 cloves minced garlic
  • 1 10 ounce can Mexican Rotel tomatoes
  • 1 10 ounce can diced tomatoes
  • 3 cups black beans (I make my own and freeze them)
  • 3 cups cooked shredded chicken (I also make this ahead of time)
  • 8 cups (2 quarts) chicken broth or stock
  • 1 16 ounce can refried beans
  • 1 16 ounce jar mild taco sauce
  • 4 ounces cream cheese
  • 8 ounces shredded sharp cheddar cheese, reserve a few tablespoons for topping
  • cilantro (optional)
  • sour cream (optional)

Sauté the onions in some olive oil for a few minutes, then add in the garlic for another minute more. Then, throw everything else in EXCEPT for the cream cheese and the cheddar cheese. IMG_4113Let everything simmer together for an hour or so whether on the stove or in a crock pot on high. You can let it simmer on low all day if you want. About an hour before serving add in cream cheese. About a half hour before serving add in cheddar cheese.

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