How to Make Chicken Enchilada Soup is a great recipe for cold weather. It is simple to make. And it is filled with cheesy warm goodness.

Serves 12

Ingredients

Vegetable oil

1 pound chicken breast filet or 1 cooked rotisserie chicken

2 tablespoons garlic powder

 1 tablespoon onion powder

1 tablespoon black pepper

 1 teaspoon cayenne pepper

 ¼ teaspoon of chicken bouillon

1/2 cup Dice onion

1 pressed garlic clove

4 cups chicken broth

1 Cup masa harina

3 cups water

1 Cup enchilada sauce

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon cumin

4 oz. cream cheese, cubed and softened

1 cup cheddar cheese, shredded

½ cup Monterey Jack cheese, shredded

Crumbled corn tortilla chips for garnish. 

Directions

If you are cooking the chicken breast. Get a large pot over medium heat. Add one tablespoon of oil. Get the chicken, tenderize it, and generously season it with garlic powder, onion powder, 1 tablespoon black pepper, 1 teaspoon cayenne pepper, and ¼ teaspoon of chicken bouillon. Rub seasonings into chicken. Cook 4 to 5 minutes per side. After chicken is done. Set it aside. 

Soften onions and garlic in butter on the stovetop. Sauté over medium heat for about 2 minutes or until. Onions become translucent. Transfer to Crockpot along with all remaining ingredients except for the shredded cheese, cream cheese, and garnishes.

Cook on low for 6 hours

By cooking at low heat, it will keep the chicken juicy and tender. However, it can be cooked for 4 hours on high.

Turn off heat. Remove the chicken, shred it, and add it back to the soup. If you are using rotisserie chicken, now is the time to shred it and add it to the soup. 

Gradually mix in the softened cream cheese and shredded cheese and stir to incorporate.