I’ve been in a habit of pulling ingredients out of the pantry and throwing together Mexican flavored soups. I start with chicken and broth, then add Mexican spices and whatever spicy ingredients that I have on hand. Several weeks ago I pulled together the ingredients for this Creamy Chicken Enchilada Soup and tossed them into the crockpot. It turned out so deliciously. I love it when a throw-together meal turns into a new favorite!
I love spicy soups (especially in the winter!), if you’re a fan of milder things try halving the amount of salsa and rotel in this recipe. And if you’re looking for more Mexican soup recipes, check out my Chicken Avocado Lime Soup.
I served this soup along with Mexican Street Corn, yum! You could also serve this soup with salad or quesadillas.
Creamy Chicken Enchilada Soup 6 – 8 servings
- 3 uncooked chicken breast (cut into strips)
- 3 cups (24 oz) chicken broth or stock
- 16 oz salsa
- 10 oz rotel (I use the lime & cilantro one)
- 1/2 pint heavy cream
- 1 tbsp cumin
- 3 tbsp corn starch
- tortillas (cut into strips)
Place chicken, chicken stock, salsa, and rotel into a crock pot. Turn on low and cook for 5-6 hours.
Take a fork and shred cooked chicken. Use a whisk to mix in corn starch and cream. Turn slow cooker to high, just until soup thickens. Taste and add salt and pepper if you’d like.
Ladle the soup into bowls and top with tortilla strips and cheese.