Sharing is caring!

Hey y’all!!!  Okay, wow it is cold out!!  I know half of us are under snow or at least with some pretty chilly temps.  That means it is the perfect time for our new Soup Series.

Nothing warms up the body and soul more than a steamy mug of soup on a blustery evening.

I love soup, though sometimes I think I love it so much because it is an excuse to eat a ton of buttered crackers lol.

We love enchiladas around here and I knew a Creamy, Cheesy Chicken Enchilada Soup would be the perfect soup to start this series off with.

This soup is perfectly creamy without using any cream or even milk.  It is also a quick soup to put together.  It has a fabulous long simmered taste without taking all day to cook.

So let’s get started shall we?

I take 3 boneless skinless chicken breasts and put them in a soup pot with some boxed chicken stock.

Next I pour in one can of green enchilada sauce and one can green chilies and some seasonings.

This boils and simmers on the stove until the chicken is cooked through.  I have even made this soup with frozen chicken breasts so do not stress if you forget to take your chicken out of the freezer.

When the chicken is cooked through I remove it from the pot and shred it in a separate bowl.

Now into a small bowl or measuring cup I spoon out about a cup of the cooking liquid.  I then add up to 5 tablespoons of flour, one at a time, until the mixture is lump free and the consistency of a slightly runny pancake batter.

Then that gets whisked into the simmering stock.

After that you just add in some shredded pepperjack cheese, a can of corn and the shredded chicken.

That is one amazing bowl of soup.  I top mine off with a little more cheese and some crispy tortilla chips.

Print

So next time you need to warm up with a big bowl of comfort make this Creamy Cheesy Chicken Enchilada Soup!

Head on over to Dana’s for her Mexican Chicken Soup, yum!!

Follow me on Pinterest for more yummy inspiration!

Visit Life With The Crust Cut Off’s profile on Pinterest.