Zesty Mexican-inspired Comfort Bowl

This cheesy chicken enchilada soup transforms everyday ingredients into a Mexican-inspired comfort meal that satisfies both the soul and stomach. The rich combination of enchilada sauce, tender chicken, and melty cheese creates a restaurant-quality soup you'll want to make again and again.

I first created this soup during a cold winter evening when I craved Mexican food but didn't want to leave the house. It has since become our family's favorite remedy for chilly nights, with my kids always requesting seconds.

Ingredients

• Olive oil: Creates the perfect base for sautéing the vegetables
• Onion and bell pepper: Add essential aromatics and texture to build flavor depth
• Enchilada sauce: Provides authentic Mexican flavor without extra work
• Cream cheese: Creates the luxurious velvety texture that makes this soup special
• Diced tomatoes: Add bright acidity and chunks of flavor throughout
• Black beans: Provide plant protein and hearty texture
• Frozen corn kernels: Contribute sweet pops of color and flavor
• Cooked chicken breast: Offers lean protein and makes this soup substantial
• Chicken broth: Thins the soup to perfect consistency
• Green onions: Add fresh flavor and visual appeal as garnish
• Mozzarella cheese: Creates that irresistible melty topping

Step-by-Step Instructions

Sauté The Aromatics:

Heat olive oil in your Dutch oven over medium heat then add your chopped onion and bell pepper. Cook for about 5 minutes until the onion becomes translucent and soft. This foundational step builds the flavor base for your entire soup.

Create The Creamy Base:

Add enchilada sauce and cream cheese to the pot. Use your wooden spoon to break down the cream cheese as it melts, stirring constantly until completely incorporated. The enchilada sauce will turn vibrant red as it melds with the melting cream cheese.

Add The Vegetables:

Stir in diced tomatoes with their juices, drained black beans, and frozen corn kernels. Mix thoroughly until all ingredients are coated in the creamy sauce. The frozen corn will cool the mixture slightly, which helps prevent curdling.

Incorporate Protein And Liquid:

Add your chopped chicken breast and chicken broth, stirring to combine everything evenly. The broth will thin the mixture to soup consistency while allowing all flavors to meld together. Simmer for 10-15 minutes until hot throughout, stirring occasionally to prevent sticking.

Serve And Garnish:

Remove the pot from heat once thoroughly heated. Ladle the soup into bowls and top with fresh green onions and shredded mozzarella cheese. The residual heat will melt the cheese into gorgeous, Instagram-worthy cheese pulls.

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My absolute favorite part of this soup is watching the cream cheese slowly transform the broth into a silky, luxurious base. Something magical happens when it fully incorporates that reminds me of the first time I had authentic enchiladas in a small Mexican restaurant years ago.

Make Ahead And Storage Tips

This soup actually improves with time as the flavors meld together. You can prepare it up to three days in advance and store in the refrigerator in an airtight container. When reheating, do so gently over medium-low heat to prevent the cream cheese from separating. Add a splash of broth if the soup has thickened too much during storage.

Serving Suggestions

Transform this soup into a complete feast by serving with fresh tortilla chips for dipping. A dollop of sour cream or sliced avocado makes a wonderful addition to each bowl. For a fun presentation, set up a toppings bar with fresh cilantro, lime wedges, diced jalapeños, and additional cheese so everyone can customize their bowl.

Smart Substitutions

This recipe welcomes adaptations based on what you have available. Monterey Jack or cheddar cheese can replace mozzarella for a sharper flavor. Pinto beans work beautifully instead of black beans. For a spicier version, use hot enchilada sauce or add a diced jalapeño with the bell pepper. Rotisserie chicken saves time, but leftover turkey or even shredded pork can be delicious alternatives.

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Frequently Asked Questions

→ Can I make this soup in advance?

Yes! This soup stores well in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 3 months. When reheating, do so gently over medium-low heat to prevent the cream cheese from separating.

→ How can I adjust the spice level?

Control the heat by choosing mild, medium, or hot enchilada sauce. For extra spice, add a diced jalapeño with the bell pepper or include a dash of cayenne pepper. For milder flavor, use mild enchilada sauce and ensure your diced tomatoes don't contain added chilies.

→ What can I use instead of cream cheese?

For a different texture but similar creaminess, substitute with 1 cup of heavy cream mixed with 1/4 cup sour cream. Alternatively, try using Neufchâtel cheese for a lighter option, or dairy-free cream cheese for a non-dairy version.

→ Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is an excellent time-saver for this soup. Simply shred or chop the meat from a store-bought rotisserie chicken to get the required amount. Both white and dark meat work well in this dish.

→ What sides pair well with this soup?

Complement this soup with tortilla chips, a side of Mexican rice, a simple green salad, or warm flour tortillas. For a more substantial meal, serve with cornbread or a quesadilla on the side.

→ Is there a way to make this soup vegetarian?

Yes! Replace the chicken with an extra cup of black beans or add 2 cups of diced vegetables like zucchini and carrots. Substitute vegetable broth for the chicken broth. The soup will still be hearty and flavorful with these modifications.