Best 6 Southwest Cheesy Chicken Enchilada Soup Recipes

SOUTHWEST CHICKEN SOUP

Steps:

• Add all ingredients EXEPT cream cheese to slow cooker. Stir. If you're using uncooked chicken breast go ahead and add them right to the slow cooker, or add cooked shredded chicken.
• Cook for 4 hours on high, or 6 hours on low. Remove chicken breasts and shred if needed. Add shredded chicken back to the soup.
• Add cream cheese. Stir until cream cheese is melted
• Add all ingredients EXEPT cream cheese to pressure cooker. Stir. If you're using whole, uncooked chicken breasts add them.
• Cook. Place lid on the pressure cooker. Close pressure releaser valve. Set to high pressure for 8 minutes.
• Open valve to quick release the pressure. Remove chicken breast and shred with forks, or see how to shred chicken using a mixer. Add chicken back to the soup.
• Add cream cheese. Stir until melted and mixed through.
• Add all ingredients EXEPT cream cheese to a stockpot or large pan. Stir. If you're using an uncooked chicken breast add it to the pot.
• Bring ingredients to a boil, reduce heat to a simmer. Cook for 15 minutes, or until the chicken is no longer pink. Cooked chicken should be 165 degrees.
• Remove chicken from soup and shred. Add it back to the soup. Add cream cheese and stir to incorporate.

SOUTHWESTERN CHICKEN TORTILLA SOUP

Steps:

• In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top with tortilla chips and cheese.

CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
• Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
• Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.

SOUTHWESTERN CHICKEN SOUP

Steps:

• In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving.

SOUTHWESTERN ENCHILADA CHICKEN SOUP

Steps:

• In a large skillet, saute the cut up chicken (I cut in thin strips).
• Saute in the hot oil until lightly browned.
• Transfer to a crock pot.
• Stir in remaining ingredients.
• Cover and cook on low 6-8 hours.
• Cut tortilla strips thin and fry in hot oil until browned.
• Top each bowl of soup with tortilla strips and shredded cheese.

CHEESY SOUTHWEST CHICKEN SOUP RECIPE

Steps:

• In a stock pot over medium heat, cook garlic, onion, and chicken breasts in olive oil until browned. Sprinkle with Fajita seasoning, and stir until combined.
• Add Mexicorn, black beans, tomatoes, chicken broth, cumin, chili powder, and salt and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes.
• Remove from heat and stir in velveeta cheese until it is completely melted.
• Pour into bowls and serve. Top with cilantro, sour cream, avocado and tortilla strips.