We are now in mid-October… I can’t believe it! I’m loving the beautiful days and cool nights. It’s getting darker earlier and all I want to do is cozy up in pajamas, socks, and eat a warm bowl of soup while watching Hart of Dixie. This Chicken Enchilada Soup is one of my favorite comfort soups. It’s so cheesy, creamy, and tasty.
This recipe makes a ton, so you might want to half it. I make the full recipe because it makes good leftovers and it can also double as a chip dip.
To top it off, you can add chips, sour cream, pico de gallo, or cheese. It’s already a super cheesy soup so I don’t feel like I need to add anymore on top.
- 2 T. Vegetable Oil
- 1 Large Onion, diced
- 5 Cloves Garlic, mined
- 3- 14.5 Oz. Cans Chicken Broth
- 2 Chicken Bouillon Cubes
- 2 t. Cumin
- 2 t. Chili Powder
- 1/2 t. Black Pepper
- 1/2 t. Cayenne Pepper (add less if you don't like spicy)
- 8 oz. Tomato Sauce
- 20 oz. Enchilada Sauce
- 6 small Corn Tortillas (minced)
- 16 oz Velveeta Cheese (cubed)
- 3 Cup Cooked Chopped Chicken (optional)
- In a large pot add oil, onion, and garlic and cook until softened
- Add to pan all the other ingredients except chicken
- Cook on low for 1 hour. Stir every 15 mintues.
- The last 15 minutes add the cooked chopped up chicken.
- Optional toppings are pico de gallo, sour cream, cheese, crumbled chips.