Chicken Enchilada Soup

This is just about my very favorite soup recipe! I've made it several times, exactly as is, and it's perfect. A suggestion regarding the cream cheese is to first mix it with a couple of cups of the soup separately until dissolved, then add it back into the pot.

A really outstanding addition just before serving is to add chunks of avocado.

I'm getting ready to make it again today, for probably the sixth or eighth time since I discovered the recipe a year or so ago. I can't say enough good things about this recipe!

-- Ingrid H.

I personally like a chuckier soup, this was a little watery for me.

I had leftover pork shoulder that was an excellent substitution for the chicken! Also, the cream cheese I had was an 8 oz tub of whipped. I tried using half (4oz) but the consistency was off so I ended up using it all-not a bad idea so if that’s all you have use it! I also had just enough of a bag of shredded cheddar so I dumped the cornstarch in the bad and shook it, mixing it perfectly! Wished I had cilantro but it was ok without. Definitely use sour cream, though. It balances the flavors nicely. Very hearty and filling! Some of us added some salt at serving, but delish either way! Will make again, for sure!

I really liked this! I made it pretty close to the recipe, only subbing dark meat for the chicken added. BTW, that's a plus - good use for leftover chicken. It's not really omplicated to do, and I minimized that by buying already chopped onions and shredded cheese. The other thing is that I 'tempered' the addition of the cornstarch by scooping off some of the soup, then mixing the cornstarch into that, then adding back in. (Not sure it was necessary.) I would definitely add the sour cream and fresh cilantro at the end - yum! I appreciate too that the sodium is nowhere near off-the-charts, unusual for a good soup. Definitely will make again!