Cheesy Chicken Enchilada Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion
chopped
- 1 green bell pepper
seeded and chopped
- 10 ounce enchilada sauce)
(1 can
- 8 ounce cream cheese
- 14 ounce diced tomatoes)
(1 can
- 1 cup black beans
drained and rinsed
- 1 cup frozen corn kernels
drained
- 2 cups chicken breasts
cooked, from 1 roast chicken, chopped
- 1 cup chicken broth
low sodium
- 2 green onions
chopped
- 1 cup mozzarella cheese
shredded
Directions
- 1
Heat the olive oil in a Dutch oven or soup pot over medium heat.
- 2
Add the onion and bell pepper and cook for about 5 minutes until the onion is soft and translucent.
- 3
Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted.
- 4
Add the diced tomatoes, black beans, and frozen corn, stirring to combine.
- 5
Add the chopped chicken breast and chicken broth. Stir and cook for about 10 to 15 minutes, stirring occasionally, until the soup is really hot. Do not boil for too long as the cream cheese could curdle. If the soup is too thick, add a bit more chicken broth.
- 6
Remove from heat and top with green onions and mozzarella cheese before serving.
Cheesy Chicken Enchilada Soup
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About this Recipe
Craving the rich, bold flavors of chicken enchiladas in a comforting bowl? This Cheesy Chicken Enchilada Soup delivers a hearty fiesta right in your kitchen, perfect for a satisfying meal.
The secret to this indulgent soup lies in its thoughtful blend of tender chicken, vibrant veggies, and the perfect balance of creamy cream cheese with a bold enchilada sauce. It’s a convenient yet deeply flavorful dish that brings that sought-after velvety texture to your table, using ingredients like canned tomatoes and pre-cooked roast chicken to save you time.
Prepare for a delightful burst of Mexican flavors with every spoonful. You'll find tender chunks of succulent chicken mingling with sweet black beans and corn, bright bell pepper, and savory onion, all enveloped in a rich, cheesy broth that coats the palate beautifully. This soup promises a truly hearty and velvety experience, feeling both indulgent and wonderfully comforting without being overly heavy.
Easily make this Cheesy Chicken Enchilada Soup your own. If you don't have roast chicken, cooked chicken breasts work just as well. Feel free to swap green bell pepper for red or yellow for a different flavor profile, or try adding a pinch of chili powder for an extra layer of warmth. For a different cheesy touch, you could experiment with cheddar or Monterey Jack instead of mozzarella.
Serve this crowd-pleasing Cheesy Chicken Enchilada Soup as a stand-alone meal. It’s perfect for a cozy weeknight dinner or a casual gathering with friends, and pairs wonderfully with a sprinkle of fresh green onions or a side of your favorite tortilla chips for dipping.