Cheesy Chicken Enchilada Soup
Experience a fiesta of flavors with this Cheesy Chicken Enchilada Soup - a comforting blend of tender chicken, vibrant veggies, creamy cheese, and bold enchilada sauce. Every spoonful promises a hearty, velvety texture and a delightful burst of Mexican flavors. Dive into this indulgent, crowd-pleasing dish and let it become your new favorite comfort food!
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.