Creamy Chicken Enchilada Soup
  • 2½ lbs of Chicken Breast
  • 1 Bag of Frozen Corn
  • 3 Qts Low Sodium Organic Chicken Broth
  • 1 Can Organic Black Beans
  • 1 Can Cannelli (Great Northern) Beans
  • 1 Can Organic Dark Kidney Beans
  • 1 Packet Taco Seasoning (or make your own)
  • ½ Cup Sour Cream
  • ½ Cup Plain Greek Yogurt
  • ½ Cup Colby Jack Cheese, Shredded
  • ½ Cup Sharp Cheddar Cheese, Shredded
  • 1 Stick Unsalted Butter
  • 6 Tbsp Flour
  • 1 Tbsp Granulated Garlic
  • 1 Tbsp Granulated Onion
  • Dash of Cayenne Powder
  • Tortilla Strips
  • Colby Jack Cheese For Garnish
  • Fresh Cilantro For Garnish
  1. Start by poaching (in water) your chicken breasts. Shred them into larger pieces. This can be done beforehand to save time.
  2. In a 6 Qt pot, make a roux using the butter and flour. A roux is simply mixing melted butter with flour to create what looks like wet sand. Add your chicken broth to this and whisk.
  3. Add your shredded chicken, (rinsed) beans and seasonings. Allow to simmer for about 10 minutes.
  4. Add in your seasonings, including the taco seasoning packet, and allow to cook for an additional 5 minutes.
  5. When it is seasoned how you like, add in your sour cream and Greek yogurt slowly. Whisk them in and make sure to break up any chunks.
  6. Add in your cheeses, allowing them to fully melt.
  7. Finish off with adding your corn and allowing to simmer for a few minutes before serving.
  8. Garnish with colby jack cheese, more sour cream, cilantro, scallions, tortilla strips or whatever you want!
Recipe by Saved By Grace at