Cheesy Chicken Enchilada Soup (Printer-Friendly)
A fiesta of flavors combining tender chicken, veggies, creamy cheese and enchilada sauce in one hearty, velvety comfort bowl.
# What You’ll Need to Cook:
01 -
1 tablespoon olive oil
02 -
1 large onion, chopped
03 -
1 green bell pepper, seeded and chopped
04 -
10 ounce enchilada sauce (1 can)
05 -
8 ounce cream cheese
06 -
14 ounce diced tomatoes (1 can)
07 -
1 cup black beans, drained and rinsed
08 -
1 cup frozen corn kernels, drained
09 -
2 cups cooked chicken breasts, chopped
10 -
1 cup low sodium chicken broth
11 -
2 green onions, chopped
12 -
1 cup mozzarella cheese, shredded
# Steps to Prepare:
01 -
Heat the olive oil in a Dutch oven or soup pot over medium heat. Add the onion and bell pepper and cook for about 5 minutes until the onion is soft and translucent.
02 -
Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted.
03 -
Add the diced tomatoes, black beans, and frozen corn, stirring to combine.
04 -
Add the chopped chicken breasts and chicken broth. Stir and cook for about 10 to 15 minutes, stirring occasionally, until the soup is really hot. Avoid boiling too long to prevent the cream cheese from curdling. Add extra chicken broth if the soup is too thick.
05 -
Remove from heat and top with green onions and mozzarella cheese before serving.
# Extra Cooking Tips:
01 -
Adjust the spiciness of the soup with a diced jalapeno or cayenne pepper for added heat.
02 -
Control the soup's consistency by adding more broth for a thinner texture or simmering longer for a thicker result.
03 -
To store leftovers, refrigerate for up to 4 days or freeze for up to 3 months. Reheat on the stovetop or microwave until thoroughly warmed.