Soups & Salads

Cheesy Chicken Enchilada Soup

Prep Time: 5 min  |  Cook Time: 4-6 hours  |  Servings: 4
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Cheesy Chicken Enchilada Soup
Prep Time
5 min
Cook Time
4-6 hours
Servings
4

Put this one in the slow cooker before you leave for the day and finish it up when you return. It features Sargento® Pepper Jack or 4 Cheese Mexican cheeses and garnishes definitely add extra flair to this simple soup that makes a satisfying dinner..

Ingredients
  • 1 lb. boneless, skinless chicken breasts
  • 1 can (24 oz.) mild red enchilada sauce
  • 2 cups frozen corn
  • 1 can (15.25 oz.) black beans
  • 1 can (14.5 oz.) diced tomatoes
  • 2 (14.5 oz.) containers chicken broth
  • 1 can (4 oz.) chopped green chiles
  • 4 cups (16 oz.) Sargento® Shredded Pepper Jack Cheese or Sargento® Shredded 4 Cheese Mexican - Traditional Cut
Directions
  1. Place all ingredients, except cheese, in slow cooker.
  2. Cook on low for 4-6 hours.
  3. After 3 hours, shred chicken and stir the soup well.
  4. Add the cheese and cook for an additional hour, or until desired doneness.
  5. Garnish suggestions (optional) cilantro, fresh jalapeños, limes, sour cream, tortilla strips