Enchilada Soup

I love a good thick soup. If you’ve ever seen my other recipes then you know I like spicy too. This soup is thick and spicy and I love it! It is one of the easiest soups to make, so without further ado, here’s the recipe.


Loved in the South’s Easy Chicken Enchilada Soup

  • 3 packets of taco seasoning
  • 1 to 2 small jars of diced jalapenos
  • 3 large cans of green enchilada sauce
  • 3 lbs. of  cooked chicken breasts
  • 2 containers of jalapeno cream cheese

I place all of the chicken in my crockpot with one taco seasoning packet and cook it on low for 6 hours. When the chicken is done, I shred the meat. I take out most of the liquid that is in the crockpot. I then put in all my other ingredients and stir. I cook it on low for as long as I need or until it is heated through. If I’m using my Dutch oven (like in the picture), then I will put it it in the oven at 180 degrees for a few hours. Yum!


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